Chef De Partie

Roles and responsibilities

• The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
• The ability to make requisitions of all items needed for the next day, with the assistance of the Sous Chef or senior chef on duty.
• The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

Operations

• The ability to motivate, supervise and be a role model for heartist to follow and learn from.
• The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Cuisine or Senior Chef on duty.
• The ability to distribute work equally to heartist and follow up those instructions has been completed to hotel standards.
• The ability to train and develop junior chefs.
• The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests.
• The ability to discipline and ensure the quality of heartist work in the absence of a senior Chef.
• The ability to act as a liaison between the Executive Chef, Sous Chef and other senior Chefs and the line heartist.
• The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.
• The ability to prepare fermented goods, baked products, cakes, pastries, puddings and desserts using classical and traditional Western Food Techniques.
• To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break.
• The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive Chef.
• The ability to work as directed on station of assignment under the appropriate senior chef.
• To wear uniforms according to Mövenpick standards.
• The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards.
• The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up”.
• The ability to follow HACCP guidelines and municipality regulations at all times.
• The ability to follow clean as you go policy and keep work area clean at all times.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
• The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels.

Desired candidate profile

• The ability to perform other tasks or projects as assigned by hotel management and staff.
• The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP.
• The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests.
• The ability to handle and rotate food according to established procedures.
• The ability to maintain the work area and equipment in a safe and sanitary manner.
• The ability to maintain a positive attitude and a professional disposition.
• The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
• The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
• The ability to work closely with the senior chef in preparing mise en place.
• The ability to check and complete mise en place pars in setting up the station.
• The ability to turn off all equipment ensuring no safety hazard has been left behind.
• The ability to set up station properly and on time for each service period.
• The ability to make sure all food is prepared by recipes designated by the Sous Chef or senior chef.
• The ability to make sure quality and quantity meets our standard.
• The ability to notify the senior chef of any problems or complaints as when they arise.
• The ability to not leave your section without doing the final check.
• The ability to be able to work in another area when needed and take part in cross training when directed.
• The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.
• The ability to ensure all food items for storage are covered, dated and labelled according to established guidelines, standards and checklists.
• The ability to be able to work unsupervised.
• The ability to be able to be flexible to the business demands and working hours.
• The ability to switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces throughout the working day.
• The ability to assist and direct the stewards with the daily cleaning tasks.
• Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work.
• Follow all kitchen regulations as outlined and directed.
• Swipe in and out has to be done in uniform, not before getting changed.

Administration

• The ability to verify that all scheduled staff are present and signed-in.
• The ability to perform administrative duties (paper work) i.e. food transfers, T&C forms, scheduling and recipes.
• The ability to communicate with the Executive Chef, Sous Chef or Senior Chef on the performance of all heartist and of the work performed.
• The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to handle and rotate food according to established procedures.
• The ability to attend any and all kitchen meetings whilst on duty or otherwise.
• The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.
• Fill out the appropriate log sheets according to our standard on a daily basis.
• Be aware of accident prevention and help enforce safe work habits – Zero accidents is our goal.
• No heartist to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.
• Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.
• Any violation of the above mentioned rules will be subject to disciplinary action.

Generic Aspects On Hygiene / Personal Safety / Environment/Confidentiality

• Ensure proper care of all equipment and furniture entrusted for Heartists use.
• Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.
• Knows the safety regulations and ensures their application & ensures the safety of people and property in the hotel.
• Respects and ensures respect of the hotel's commitments to the "Environment Charter" of sustainability program (saving energy, recycling, sorting waste etc).
• Understands and strictly adhere to the Rules & Regulations established in the Heartists Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
• Ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office.
• Does not disclose any financial information or any other information of the Accor Hotels.