Rosewood Hotel Group Trang chủ

Job summary

The Chef de Partie - Nan Bei is responsible for keeping a portion of line cooks or station chefs’ on time and organized during production. In our Chinese kitchen the Chef de Partie may also be a station cook and assist with cooking, preparation and plating. Chef de Partie needs to be trustworthy, experienced and operate in a professional demeanour and appearance.

Essential duties and responsibilities – (Key activities)

Operations

·         Demonstrates an ability to produce a high volume of work in a timely manner, which is of a high standard.

·         Supervising members of the kitchen team who are responsible to you.

·         Receiving, recording and accounting for supplies and deliveries.

·         Follows directions, takes criticism positively, and at all times refrains from abusive and/or inappropriate behaviour.

·         Maintaining restaurant cost control systems as they affect your area of responsibilities.

·         Optimising the use of restaurant resources: food, energy, labour together with Sous Chef.

·         Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

·         Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.

·         Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

·         Performing basic cleaning duties and ensuring that workstations are properly sanitized.

·         Plating and presenting meal items as per the Sous Chef’s instructions.

·         Follow the instructions of HACCP or any related hygiene standard.

·         Cleans work areas, equipment and utensils, segregates and removes garbage

·         Always provides a courteous and professional service.

·         Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

·         Maintains positive guest and colleague interactions with good working relationships.

·         Seek development opportunity for yourself and the team to enhance their skills.

·         Others assigned by leaders.

Other Duties

·         Ensures high standards of personal presentation and grooming.

·         Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

·         Reads the hotel's Associate Handbook and has an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.

·         Attends training sessions and meetings as and when required.

·         Carries out any other reasonable duties and responsibilities as assigned.

·         Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.

·         Models the company’s culture, vision, mission and core values at all times.

Qualifications

·         At least 3 - 5 year of experience in Chises restaurant kitchen (Wok skill).

·         Culinary education is preferred.

·         Ability to follow instructions and recipes accurately.

·         Attention to detail and a commitment to quality.

·         Ability to multitask and prioritize tasks effectively.

**Able to speak Thai fluently and has authorization to work and live in Thailand.**