Casual Chef de Partie - Events

OVERVIEW/BASIC FUNCTION:

To assist in running the kitchen, contributing to the overall success of outlets and events, in accordance with the hotel’s standards and financial goals.

RESPONSIBILITIES:

• Always provides a courteous and professional service.
• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.
• Organizes and sets up the assigned section of the Food and Beverage kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensures that all dishes from that section are prepared consistently and according to standard recipes.
• Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and hotel policies and procedures and minimum standards.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.

· Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. · Ensures the sanitation standards for kitchen are being met.

• Is familiar with all sections of the kitchen to facilitate the flexible use of associates.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Assists to oversee the punctuality and appearance of all kitchen associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards
• Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
• Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the departmental operations manual.
• Develops the skills and effectiveness of all kitchen associates through the appropriate training, coaching, and/or mentoring.
• Supports the implementation of WWW, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics.
• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Understands and strictly adheres to rules and regulations established in the associate handbook and the hotel’s policies concerning fire, hygiene and health and safety.
• Ensures high standards of personal presentation and grooming.
• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• Attends training sessions and meetings as and when required.

· Carries out any other reasonable duties and responsibilities as assigned.

• Is always a “brand ambassador” and ensures brand integrity and clarity are always maintained.
• Models the company’s culture, vision, mission and core values at all times.

Required skills

• Good people skills and motivator
• Training Skills

Qualifications

• Culinary Education preferred
• Certifications as required to comply with local law

Experience

• Three to five years culinary experience in luxury hotels or freestanding lifestyle restaurants