Scope of position:The Chef de Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. They will be able to fully manage sections assigned to them and supervise staff. Always act in a professional manner using the company’s Mission, Vision, and Values. The Chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great.Responsibilities:Communication and Conduct Attend daily shift briefings to keep yourself informed of daily operational requirements.Conduct daily shift briefings to kitchen colleagues in absence of Sous ChefLead by example using AccorHotels’s: Mission, Vision ValuesCommunicate daily with supervisors to ensure open lines of communication.Ensure all kitchen colleagues are aware of standards expectations.Promote a fun/ professional and disciplined work environment.Actively share ideas, opinions suggestions in daily shift briefings.Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirementsSupport motivate kitchen colleagues.Health and Safety Always promote Health and SafetyEnsure personal knives and tools are at the utmost cleanliness and always maintained.Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.Ensure that all areas in the kitchen are always kept clean and tidy.Adopt a clean as you go approach.Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.Stock Management Ensure storeroom requisitions requested are accurate to minimize repeat visits.Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.Ensure stock is stored and labelled correctly.Training and Development Strive to develop as a leader by attending Accor Hotels Managerial CoursesSupport/Coach/Lead Motivate kitchen colleagues.To undergo training in both formal courses and on-the-job to develop cooking and kitchen
organizational skills.Actively seek tools for self-growth and development.Complete all assigned trainings on Ines.Maintain consistent on the job training sessions for culinary colleagues.Sustainability and Stock Always minimize wastage/ spoilage and record wastage on Winnow system.To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.Food Quality and Control Strives to maintain improve all food preparations presentations.Strives to improve Guest Satisfaction results for Food QualityAct as an extension of kitchen managers to communicate food consistency quality.Daily checks of all mise en place to ensure freshness quality standards.Support colleagues on sections to ensure consistency.Perform tasks to the standards expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.Complete assigned tasks in an efficient and timely manner.Assign and follow – up tasks as dictated by business volumes and supervisors.Performs any other reasonable duties as required by the department head.