Chef de Partie (Ojo)
Job Purpose:
Accountable for the overall success of a specific kitchen area’s daily operations by assisting Sous Chefs and other managers. Exhibits outstanding culinary talent by personally performing tasks while leading staff and managing food related functions. Responsible for maintaining the highest standards of food preparation adhering to guidelines set out by the culinary management team. Strict adherence to recipes, quality and presentation standards and food preparation checklists Responsible for guiding and developing staff. Ensures exemplary sanitation and food safety standards are achieved whilst minimizing food wastage.
Duties & Responsibilities:
- Train and supervise the work of kitchen personnel in their respective sections.
- Prepare elegant and appropriate menu items in a specified area of food preparation.
- Ensure that the quality, taste, temperature and presentation of food prepared is in line with Standard production and brand standards.
- Ensure that kitchen personnel follow correct hygiene and sanitation procedures when handling food, equipment and utensils.
- Assign specific tasks to Commis chefs and instruct them in their work duties.
- Work closely with the Sous Chef in determining quality and quantity of food materials used with a view to eliminate wastage.
- Ensure all products used are of the highest quality.
- Attend daily and monthly departmental meetings as required.
- Ensure that all equipment and perishable items are stored in the designated place and is done in the most hygienic manner.
- Check the maintenance of all kitchen equipment, reporting any repair needs to Sous & Executive Chef
- Ensure that a high level of food safety and hygiene standards are adhered to.
- Regularly check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
Other Responsibilities:
- Be well versed in the hotel’s fire and life safety emergency procedures.
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
- Attend all briefings, meetings and trainings as assigned by management.
- Maintain the highest standard of personal appearance and cleanliness for themselves and other staff.
- Perform other duties assigned by the management.
Knowledge and
Experience
- Secondary / High school education.
- Additional certifications in culinary college an advantage.
- Minimum 1 year of relevant experience in a similar luxury hotel environment.
- Good reading, writing and oral proficiency in English and Thai language.
Competencies
- Passionate and creative.
- Hands on.
- Luxury service oriented with an eye for detail.
- Ability to work well in stressful and high-pressure situations.
- A team player and builder.