Harry Soffer Room Chef de Partie

Description

Scope of Position

The Chef de Partie is responsible for supporting the Executive Chef/Chef de Cuisine/Senior Sous Chef. Consistently delivers high-quality food, assist with purchase orders, ensure customer and employee satisfaction, maintain kitchen cleanliness, food cost, and a safe working environment. Additionally, the Chef de Partie is responsible to guide, train, and delegate to the Associates daily tasks.

Position Requirements

• Prior experience in a supervisory or leadership role in a in a luxury hotel or restaurant is a plus. 
• Strong restaurant operation background.
• Possess outstanding guest services skills, professional presentation, and sophisticated communication skills.
• Must be able to handle a multitude of tasks in an ever-changing environment.
• Food Safety certification is a plus.

Responsibilities

• Takes care of daily food preparation and duties assigned by leaders to meet the standard and the quality set by the outlet
• Coordinates daily tasks with the Executive Chef/Chef de Cuisine/Sous Chef. 
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows the standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events.
• Supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler. 
• Maintain and assist with ongoing training and development of colleagues as instituted by the Executive Chef/ Sous Chef(s).
• Monitors ongoing Associate performance and inform Chefs of all concerns or challenges.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
• Knowledge of all Cook I, II and Cook III performance objectives as well as technical skills.
• Perform any other reasonable requests made by your manager or supervisor.

Education

• Culinary degree preferred and at least 3 years’ experience in a Cook I or supervisory level in a hotel or fine dining restaurant.

Skills and Abilities

• Ability to communicate in the English language (Second language is a plus)
• Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
• Ability to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Requires standing/walking/reaching and bending throughout shift.
• Ability to push/pull/lift to 50lbs.
• Ability to multitask and give direction under pressure.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.

Qualifications