Chef de Partie - Six Senses Douro Valley

InterContinental Hotels Group; Lamego; Presencial; EUR 30 000 - 45 000; Tempo integral

Resumo da oferta

A luxury hotel group based in Portugal is seeking a Chef de Partie to lead the culinary department. The role requires over five years of experience in luxury hotels, comprehensive culinary skills, and a strong commitment to sustainability initiatives. The ideal candidate will manage a team, ensure the quality of culinary offerings, and uphold the brand's high standards for guest experience and operational excellence.

Qualificações

• More than five years of experience in a similar role in luxury hotels.
• Excellent command of English and knowledge of local language.
• Experience with food and beverage policies and practices.

Responsabilidades

• Ensure exceptional guest experience and manage culinary department.
• Participate in sustainability initiatives and monitor waste management.
• Lead a team and develop effective operational procedures.

Conhecimentos

Culinary skills

Leadership

Communication

Formação académica

Diploma in Culinary Arts

Ferramentas

MS Office

POS Systems

OPERA Platforms

Descrição da oferta de emprego

AsChef de Partie, I fullycomprehend the vision ofSix Sensesto help people reconnect with themselves,others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring,fun and quirky and pioneering wellness. Byembracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hoststo be theverybest they can be.

I will fully embrace and safeguard the wellness philosophy, concepts,programs and brand initiatives. This includesparticipating in our Mission Wellness activities.

As one of the pillars of Wellness, I will safeguard the EatWith Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within theCulinary department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.

Sustainability

Sustainability is at the core of everything we do at Six Senses. AsChef de Partie, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic, social responsibility and all other practices documented in the Sustainability Guidelines are followed inmydepartment andto maintain a harmonious and sensitive approach to our environment and cultural surroundings.

In particular, I willmonitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.

I will follow the Sustainability Guidelines as they relate to mydepartment and set goals to improve mydepartment’s performance.

Out of the Ordinary

Iwill deliver Out of the Ordinary experiences that inspire the spirit of hospitality by delighting others and creating stories. I will deliver experiences thatharmonizes with our brand values and create an appetite towards innovation and raise the bar. I will combine quirky, element of surprise and original experiences and take any regular moment and craft it into a beautiful memory.

Operational Ownership

In this role,Iwillassume full responsibility for theefficientoperation of theCulinarydepartment to provideexceptional products andserviceswithinSix Sensesbrand operating standards and budget.

I will work strategically with theHead Chefs to develop cohesive and productive goals for myteam andestablish procedures/guidelines to achieve them. I willsupport an overall consistency of the Company’s vision, quality/standards and develop concepts consistent with brand identity.

My scope of work includes:

• Keep abreast ofindustry trends andpractices and update knowledge and skills to improve the product and service offering.
• Focus on the rejuvenation of theculinary experience.
• Productsandserviceswill be constantlyassessed and reviewedtoremain relevant, innovative and in keeping with Six Senses wellness and sustainabilitypractices.
• Focusand review regularlythrough my physical presence inmydepartment, our rigorous adherence to LQA standards.
• Responsible for an exceptional guest experience.
• Effectively carry out service recovery or charge our hosts to do soin the event of guest complaints.
• Responsible for inspectingKitchenson a regular basis and ensuring any maintenance and product improvements are actioned within the designatedtime frame.
• Follow proper plate presentation and garnish set up for all dishes.
• Check incoming produce, ensuring that all food merchandise isin accordance with order sheets, receiving records andpurchasing specifications.
• Lead a team of engaged and experiencedhosts to provide the Six Sensesexceptionalstandards of service.
• Responsible formonthly inventory.
• Follow pricing guidelines given set by the property.
• Thorough knowledge of all facilities and services offered by the property.
• Deliver a craftedexperience forall of our guests and foster a desirable place to work forall of our hosts.
• Ahigh standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will bemaintained by myself and all hosts in line with brand and statutory requirements.
• Ensure that interaction and communications between departments within theproperty are clear and effectivelymaintained to support thesmooth running of theproperty.
• Ensure that all activities within theKitchen area are carried out ethically, honestly and within the parameters of local law.
• Supervise and review storage to ensure stock is on hand,properly stored and in line with Six Senses control and hygiene standards.
• Provide guidance and control portions and presentations of all dishes.
• Revise and control department’s operational budget is strictly adheredto and all costs will be continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.
• Minimize payroll costs by maximizing productivity and efficient scheduling of hosts.

People Management

AsChef de Partie,Iam responsible for the management and development of all hosts within the department through the provision of direction, delegation, interaction, encouragement and enthusiasm, discipline, training, performance evaluation and counselling to build a loyal,productive and effective team. I will ensure our hosts report for duty punctually,wearing the correct attire and deliver friendly, courteous,consistent and efficient service at all times.

Recruitment of the right people is intrinsic to delivering the Six Senses standard of service. I will work closely with Human Resources inidentifying potential internal and externalcandidates

I willidentify high potential talent for development in thedepartment.

I will always behave in a professional manner and set an example to all. I will abide by Six Senses principles, core values, best practices, guidelines, andobjectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build andmaintain a strong, loyal team.

Responsible Business

All activities will be carried out ethically, honestly and within the parameters of local law. I will ensure a safe and secure environment for guests,hosts andproperty assets in compliance withpropertyor owner’s policies and procedures and regulatory requirements. I willmaintain relations with outside contacts and drive host involvement in community organizations,activities and businesses.

Accountability

I am a personally involved, visible and proactive leader with excellent organizational skills, capable of providing focused direction and continuing to establish the company’s prominent position within the market. Ipossess a well-developed capability for strategic decision-making anda track record of proven results in the areas of customer satisfaction, operational excellence, host satisfaction,revenue and profit. I also have the ability to engage in a wide array of high-profile business and social community activities.

Skills and Experience

To execute the position ofChef de Partie, I have the required qualifications, technical skillsand more than five years’ experience in a similar role in luxury hotels with proven results. Ipossess a minimum of a Diploma in Culinary Arts or similar.

Technical skills include Advanced MS Office – Word, Excel,PowerPoint and Outlook. I am also familiar with various hotel systems including POS and OPERA platforms and have knowledge onproperty and policies onFood and Beverage and culinary.

Iamhighlyskilledonthe use of broilerand kitchenequipment, meat and fish cookery, proficient knife skills and understand farm to tableconcept.

I have an excellent command of written and spoken English with some knowledge of the local language and customs.

I willmaintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, brand and operating standards,facilities and services.

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