Fully responsible and in charge of preparing a variety of food for guests in the outlets of the Hotel. Replace any section chefs during their absence.
The Chef de Partie will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
Check all parts of the kitchen, including pot and dishwash areas for cleanliness, order and correct storage.
• Control adequate mise en place preparation for next day, sauce, stock, fish etc.
• Check and control daily mise en place according to Sous Chef
• Ensure smooth, prompt and top class service to guests.
• Assist in making food requisitions.
• Report any pending problems.
• Responsible for basic on the job training with Commis and Apprentices.
• Taste and examine food prepared and make necessary adjustments and replenish food when necessary.
• Be responsible for minimizing food wastage.
• Anticipate guest’s needs through observation and offer prompt, efficient service either personally or through effective communication with other team members.
• Attend and comprehend all information discussed at the pre-service briefing sessions.
• Personal appearance is an important requirement. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance.
• Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards each guest. Never speak in a loud voice to other team members.
• Serve all food in a friendly and professional manner.
• Be pro-actively involved in the hotel’s operation keeping up-to-date with events within the hotel.
• Personally ensure compliance with all relevant Workplace Health & Safety rules
• Align management style, working practices and conduct with Hiltons Vision, Corporate Values and policies. To comply with Hiltons Code of Conduct at all times.
• Assist the Chef in the performance of his/her role.
• Undertake any additional duties as requested by your Supervisor, Executive Chef or Hotel Management.
• Follow Hiltons HACCP food safety program