Chef de partie

To uphold restaurant standards and to be responsive to the instructions of the Executive Chef / Executive Sous Chef. The role of the Chef de Partie will be to accommodate the dining requests and nutritional needs of all guests while supervising / directing the kitchen staff. The Chef de Partie will be required to prepare and serve all menu items to the quality and standard of the restaurant standard recipe cards / menus.

Chef de Partie will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the Nonna Bazaar's policies and procedures, ensuring that a high level of service is maintained.

1. Assist in maintaining the quality, consistency and presentation of all food that is prepared and served from the restaurant kitchen operation as per the set standard recipes.
2. Assist with supervising the performance of kitchen associates and take appropriate action to correct deficient conditions, behavior and work practices.
3. Assist with the set-up of daily shift schedules for associates in accordance with staffing guides / productivity requirements.
4. Assist with monitoring the daily consumption and wastage of food to ensure portion control is maintained and wastage is minimised.
5. Communicate throughout the day with F&B Service and other departments to ensure total guest satisfaction.
6. Perform general cleaning tasks using standard restaurant cleaning products as assigned and in order to adhere to health standards.
7. Ensure all kitchen associates are observing standard health & hygiene and food handling practices and procedures.
8. Handle and follow up complaints, as required, in order to ensure guest satisfaction, but always bear in mind the interest of the restaurant.
9. Effectively train and develop kitchen associates and optimise their productivity, through efficient work practices and mentoring.
10. Conduct daily shift briefings for kitchen associates in the absence of senior kitchen management.
11. Present innovative ideas to the Executive Chef and Sous Chef.
12. Attend training sessions and meetings as required.
13. Arrive at workplace on time in full uniform prepared with tools and all equipment needed for service.
14. Understand and demonstrate standards & procedures as set out by your department and restaurant.
15. Perform other unexpected duties as requested e.g. cleaning spills; follow up on special guest requests.
16. Complete any other duties and services as assigned by the Executive Chef / Sous Chef.
17. Be well versed and knowledgeable of restaurant's Fire and Evacuation procedures as well as health and safety requirements in the workplace. Ensure employees are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
18. Personally ensure compliance with all relevant Workplace Health & Safety, Occupational Health & Safety legislation and related hotel policies.

To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of the above-mentioned, but to highlight the most important aspects of your position. It is essential that all associates are committed to their jobs and the success of the enterprise, and maintain a willingness to accept total flexibility of jobs and duties throughout the restaurant.

• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
• Must possess basic computer skills.
• Must have excellent leadership capability and customer relation skills.
• Extensive knowledge of the hotel, its services, and facilities.
• Minimum three to five years experience in Kitchen Operations in a quality rated Hotel / Resort / Restaurant, required.
• Certificates in international Cooking required as well as Western Cuisine Cooking preferred.
• Language required: Spanish. English is a plus.