Job Information
IHG Chef de Partie (Japanese Cuisine) -Six Senses Laamu in Maldives
I have knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept. I have an excellent command of written and spoken English with some knowledge of the local language and customs.
In this role, I will assume full responsibility for the efficient operation of my department to provide exceptional products and services within Six Senses brand operating standards and budget.
Duties & Responsibilities:
Be responsible for the production, portion control and presentation and smooth running of section.
Assume 100% responsibility for quality of products served in steam section.
Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
Record guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce Etc. and reports them to the Executive Chef or Executive Sous Chef.
Interact with management of other departments within areas of responsibility and develops solid working relationships with them.
Work in any section of the kitchen when necessary, due to business levels or colleague shortages.
Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability. Be present throughout service.
Have a good knowledge of outlet menus.
Maintain a high standard of personal appearance, grooming and hygiene.
Knowledge of all safety, security and emergency procedures related to my position in line with brand and statutory requirements.
Ensure all equipment of the department is kept clean and in good working condition.
Attend meetings and training as required.
Knowledge and strict adherence to LQA standards.
Perform any additional tasks given to me by Immediate supervisor/management.
To execute the position of Chef de Partie, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum hospitality diploma/degree from a recognized hospitality school and more than one year’s experience in a similar hotel operational role. I have knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
Technical skills include advanced MS Office platform, plus I have an excellent command of written and spoken English with some knowledge of the local language and customs.
At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey?
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It’s a story unlike any other. Out of the ordinary, one could say.
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