Chef De Partie – American Brasserie

Job Description

<strong><u>Responsibilities</u></strong><p><br></p><ul><li>Demonstrate a good sense of aesthetics, decorating and producing food products within the quality standard guidelines established by the hotel</li><li>Work closely with standard recipes and presentations in order to maintain the established quality level of the kitchen</li><li>Trains subordinates, particularly in their development and training process</li><li>Assume the responsibilities of the Jr. Sous Chef in his absence</li><li>Work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards</li><li>Maintains a cooperative working relationship with fellow employees</li><li>Respond properly in any hotel emergency or safety situation.</li><li>Performs other tasks or projects as assigned by hotel management and immediate supervisor</li><li>Prepares and submits food production checklists and inventory reports.</li></ul><p><br></p><strong><u>Skills And Requirements</u></strong><p><br></p><ul><li>Previous experience in the same role within a luxury hotel group</li><li>Hospitality management background/apprenticeship in culinary</li><li>Must have full knowledge of cooking and presentation of food for all departments in this kitchen</li><li>Having full knowledge of sanitation requirements in handling foods</li><li>Leadership and training skills</li></ul>