Demi Chef de Partie - Sushi SWISSOTEL

The Role

Under the general guidance and supervision of the executive chef, and within the limits of established Swiss tel policies, assists in the overseeing and directing of all aspects of the hot meal production.

Key Deliverables and Responsibilities

Planning & Organizing:

1. The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
2. The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty.
3. The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

Operations:

1. The ability to motivate, supervise and be a role model for employees to follow and learn from.
2. The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.
3. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
4. The ability to distribute work equally to employees and follow up instructions as per hotel standards.
5. The ability to expedite the food pass for a la carte restaurants.
6. The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
7. The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.
8. The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.
9. The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.
10. Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.
11. The ability to prepare stocks and sauces, meats and seafoods.
12. To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break
13. The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.
14. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
15. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
16. To wear uniforms according to Swiss tel standards.
17. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swiss tel established guidelines and standards
18. The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. First in First Out & If you make the mess, you clean it up
19. The ability to follow HACCP guidelines and municipality regulations at all times.
20. The ability to follow clean as you go policy and keep work area clean at all times.
21. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
22. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
23. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
24. The ability to maintain a cooperative working relationship with fellow employees
25. The ability to perform other tasks or projects as assigned by hotel management and staff
26. The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP
27. The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
28. The ability to handle and rotate food according to established procedures.
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Essential Qualifications and Experience:

• Minimum of 2 years' experience in a Commis 1 role or currently in Demi Chef de partie role within a high-volume, quality-focused culinary environment
• Demonstrated proficiency in managing large kitchen teams and fostering professional development
• Extensive knowledge of food safety standards, allergen management, and health and safety regulations
• Proven track record in menu development, with a focus on innovative, seasonal cuisine
• Strong financial acumen, particularly in inventory management and food cost control
• Excellent organisational and time management skills

Professional Attributes:

• Exceptional leadership abilities, with a commitment to mentoring and developing kitchen staff
• Unwavering dedication to maintaining brand standards and culinary excellence