Job Description

Title: Chef De Partie

Department: Food Production
Reports To: Sous Chef/ Jr. Sous Chef
Effective Date 08th December 2022
Purpose: To create 100% customer satisfaction by preparing quality food
products.

CONSTITUENTS

 Guests
 Employees
 The local community

INDICATORS OF SUCCESS

 Achievement of customer satisfaction

 Achievement of food and beverage revenue and profit goals

AREAS OF RESPONSIBILITY

Co-ordinates all hot and cold food preparation including banquets when necessary
 Prepares sauces, soups and hot entrees for service and special functions ensuring that all stations are
set for forecasted covers
 Demonstrates recipe knowledge for all soups, sauces and entrees making suggestions to improve
quality and eliminate waste
 Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices
 Assist personnel in checking all coolers and storage areas for cleanliness, quantity and quality of
food products and to assure proper plate presentation and requisitioning procedures are followed.
 Prepares work checklist and organises workstations for each shift, maintaining high levels of
productivity and sanitation at all times.
 Consults with Supervisor regarding menus, controls the portioning and rotation of foods to contain
food costs while maintaining the standards of Brand Hotels.

Meet and exceeds customer and employee expectations by providing service and teamwork
 Provides value added service to customers by doing whatever reasonable and possible to meet or
exceed customer expectations
 Communicates effectively with customers, co-workers and supervisors
 Demonstrates teamwork by co-operating and assisting co-workers as needed
 Handles difficult situations effectively
 Meets Yes I Can! Service standards
 Performs other duties as required to provide service and teamwork

Creates 100% guest satisfaction by providing the experience through performance that demonstrates the
standards of, genuine hospitality and exceeding guest expectations
 Gives personal attention, takes personal responsibility and uses teamwork when providing guest
service
 Listens, apologizes with empathy, finds a solution and follows through when resolving guest
problems
  Provides genuine hospitality and teamwork on an ongoing basis
 Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as
to when it is appropriate to use the 100% Guest Satisfaction
 Performs other duties required to provide the service brand behavior and genuine hospitality

Adheres to Hotel policies and procedures

 Attends work on time as scheduled
 Follows hotel grooming and dress standards
 Minimises safety hazards by following all safety rules
 Keeps immediate Supervisor promptly and fully informed of all problems or unusual matters of
significance.
 Performs all duties and responsibilities in a timely and efficient manner in accordance with
established company policies and procedures to achieve the overall objectives of this position.
 Maintains a favourable working relationship with all other hotel employees to foster and promote a
co-operative and harmonious working environment.
 At all times projects a favourable image of the Hotel to the public.

REQUIREMENTS

 Knowledge of local health and safety regulations

 Culinary certificate, degree or equivalent experience
 2 years progressive experience in high-volume kitchen
 Excellent oral and written communication skills
 Collaborate effectively with other hotel employees and managers to ensure teamwork
 Able to resolve conflicts guests, supervisor and employee
 Ability to multitask and work well under pressure

I have read and understand the Job Description as outlined above.

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