Chef de Partie Hotel Indigo

Your Day-to-Day

People

• Keep Sous Chef informed about all aspects of the assigned section, including equipment, working environment, staff problems, and departmental relations. Ensure all specific duties and responsibilities assigned under direct supervision are followed and maintained.
• Conduct training on all related food preparations, hygiene, grooming, and recipe standards. Conduct briefings and proper communication with team members.
• Ensure full cooperation and maintain a good relationship with all other service colleagues and departments. Motivates team members and facilitates teamwork. Assist in other food production areas as and when required.

Financial

• Prevent food spoilage through daily checks and supervise that all incoming and outgoing food items are up to agreed standards. Ensure Mis en Place and store requisitions are always done according to business demands.
• Work closely with the Executive Chef on the implementation of food control procedures; minimize the use and wastage of all energy and water resources.
• Supervises and coordinates with the Chief Steward for all equipment and workstations being maintained and cleaned regularly. Reporting to the Supervisor/ concerned department regarding any misuse, damage, or repair of equipment.

Guest Experience

• Have full knowledge of all menus being offered in the respective kitchen at any one time.
• Constantly check for the consistent quality of food preparation, presentation, taste, temperature, and visual appeal in the assigned section.
• Participate and serve guests during outside catering, and live stations as and when assigned.
• Ensure all special requests from guests are carried out in the best and fastest way possible.
• Feedback to the Sous Chef/ Executive Chef about any guests' comments.

Responsible Business

• Ensure the highest standards of hygiene are adhered to by the team members as stated in the Hotel Food Safety Policy by maintaining the instructions in the Food Safety Manual throughout
• the Food preparation process. Assists Sous Chef in Food Hygiene documentation.
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.
• Co-operate with the company to achieve compliance with FLS legislation. Take moral and legal responsibility for ensuring safety for themselves in their work so they do not expose themselves or others to risk.
• Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines.
• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.
• Perform any other duties as required by the Executive Chef, Executive Sous Chef, or Sous Chef from time to time.

What We Need From You

• Completion of a degree or certificate in culinary arts with a minimum of two years' experience as Commis I or in a similar position.
• Certification in Food Safety and Hygiene.
• Must speak/understand English.