Chef De Partie

Singa Ship Management Phils., Inc.; Metro Manila; Sur place; PHP 360 000 - 480 000; Plein temps

Résumé du poste

Singa Ship Management Phils., Inc. is seeking a Chef de Partie to lead and assist in the preparation of dishes within a busy galley. The role emphasizes guest satisfaction, pro-active problem solving and coaching teammates to uphold quality and standards.

The Chef de Partie will direct kitchen station activities, ensure FIFO, and collaborate with the Executive Sous Chef and Chef de Cuisine Main Galley to maintain service excellence.

Qualifications

• 3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant.
• Certification from accredited advanced food safety program.
• Extensive knowledge in VSP preferred.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.

Responsabilités

• Direct, supervise and assist in the preparation of all food in the assigned kitchen station.
• Ensure quality, quantity, attractiveness and correctness of food items per standard recipes and FIFO.
• Direct and coach all staff at the station; monitor performance and conduct.
• Maintain proper quantity/quality of items ordered from stores; ensure FIFO usage.
• Prepare daily mise en place and requisition for Executive Chef.
• Collaborate with superiors and teammates to achieve guest satisfaction.

Description du poste

The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. The Chef de Partie reports directly to the Executive Sous Chef supported by the Chef de Cuisine Main Galley.

Responsibilities

• Responsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.
• Directs, supervises, assists and coaches all employees assigned to the station.
• Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.
• Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO.
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.
• Execute all special orders and dietary requirements.
• Responsible for helping to maintain a team atmosphere in the department.
• The above statements describe the general nature and level of work only.
• The statements do not represent an exhaustive list of required responsibilities and skills.
• Other duties may be added or this job description may be amended at any time.
• This job description does not alter an employee’s at-will employment status or create an employment agreement or contract, implied or otherwise.

Required Skills

• Experience: 3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Certification from accredited advanced food safety program.
• Extensive knowledge in VSP preferred.
• Knowledge, Skills & Abilities: Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

Preferred Skills

• Public Health: Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.
• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.
• Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred.
• If station has GPA personnel assigned, he is responsible for his performance.
• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.