The Chef de Partie will will be in charge of Hot and Cold and Pastry sections.
Key Duties and Responsibilities
- Preparation and service of hot and cold dishes, responsibility for the section, carrying out ordering and stock rotation where necessary.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Assess quality control and adhere to service standards
- Support the control of food cost
- Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service
- Diligence in prevention of wastage
- Thorough knowledge of food products, standard recipes and proper preparation.
- Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by royal park resort environmental systems; however, must be able to work in extreme temperatures.
- Walking and standing are required during the working day.
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
- Knows the global concept and the royal park resort standards.
- Maintains a consistent high level of personnel hygiene for all the F&B Staff
- Makes sure that the Employees will have the appropriate & sufficient tools to do their work
- Makes sure that equipment and areas of his/her respective Dept are well maintained on a permanent basis
- Makes sure that all food products are in compliance with the r beach club standards
- Verify application of SOP procedures in service.
Qualifications & Experience
- High school or equivalent education required.
- Minimum of two years of culinary schooling preferred.
- 2-3 years of professional experience in Kitchen operations and skills.
Competencies
- Ability to manage, led, trains and work in a team.
- Excellent presentation
- Ability to work under pressure
- Concern for cleanliness and hygiene.
- Open to innovation, creative