Chef de Partie - In Room Dining SWISSOTEL

The Chef de Partie - In Room Dining is entrusted with critical responsibilities that directly impact the success of our culinary operations and guest satisfaction. The role demands a high level of professionalism, expertise, and commitment to excellence.

• Oversee and manage team members within the designated area of responsibility, ensuring optimal performance and adherence to organizational standards.
• Rigorously monitor all kitchen activities to enforce compliance with internal policies, federal and state laws, regulations, and property-wide controls.
• Collaborate with management to uphold and elevate the department's service standards, consistently delivering exceptional guest experiences.
• Facilitate crucial interdepartmental communication by organizing and presiding over structured meetings with team members and other departments, ensuring seamless property-wide information flow.
• Manage internal and external guest relations with the utmost professionalism, demonstrating exceptional patience, tact, and diplomacy when addressing concerns.
• Effectively prioritize multiple tasks and meet stringent deadlines in high-pressure situations, maintaining composure and efficiency.
• Contribute to menu planning and meal preparation for various group sizes, ensuring consistent quality and presentation.
• Uphold rigorous sanitary standards and maintain optimal operating conditions for kitchen appliances, equipment, and food storage areas.
• Oversee the procurement of food and kitchen supplies, meticulously verifying quality and quantity to meet daily operational needs and special functions.
• Conduct precise estimations of food requirements, considering event specifications and guest numbers to ensure optimal inventory management.
• Develop and implement strategic plans for budgeting, provisioning, and inventory control.
• Perform essential culinary tasks, including mixing, chopping, and cooking, to support kitchen operations and maintain efficiency.
• Guarantee exceptional meal quality and guest satisfaction through rigorous quality control measures.
• Prioritize safety in all operations, strictly adhering to departmental and company safety protocols.
• Commit to ongoing professional development through continuous education and training to maintain industry relevance.
• Execute any additional job-related duties as assigned with diligence and professionalism.

• Minimum 2-4 years of professional culinary experience, with exposure to diverse kitchen stations and all-day dining services
• Mastery of various culinary techniques for breakfast, lunch, and dinner menu preparation
• Exceptional creativity, adaptability, and commitment to culinary excellence
• Strong communication, teamwork, and organizational skills
• Dedication to maintaining high standards of quality and presentation across all meal periods