CHEF DE PARTIE - GARDEMANGER
As an active member of the culinary team, the Chef de Partie will oversee the Culinary Division for Raffles and Fairmont Makati, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.
Talent & Culture Team
F&B Service Team
1 st primary responsibilities (Manage Daily operation of Culinary Team)
Control the section for which responsible.
Ensure smooth running of the section and see that all areas of section maintain the Raffles and Fairmont Standards.
Organize together with the Sous Chef shifting in the section with regards to mise en place production and its services.
Together with his/her Sous Chef write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
Oversee the selection, training and development of all culinary colleagues to ensure timely recruitment and a focus on career growth and development.
Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times.
Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests.
Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls.
Ensure that all kitchen operations are compliant with legislated food safety regulations
Responsible in helping to attain food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery (and quality) of all food items.
Work with Sous chefs to ensure that the weekly productivity forecast is completed accurately and in a timely fashion.
Ensure that all menus are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and all service standards.
Work together with the F&B Manager on all areas pertaining to menus and food service.
Develop menus for all food operations. Ensure all menu items are costed accurately
Play an active role in the F&B operation committee meetings
Ensure that work on the kitchen action plans for Colleague engagement and Guest satisfaction remain the focus for the kitchen team
Liaise with all departments to ensure that there is clear communication and understanding and positive relationships between the departments and the kitchen
Ensure heart of house is clean and well maintained-maintain effective preventative maintenance program for all kitchens
Efficiency of quality customer service to all our guests.
Diploma/Degree in Culinary Arts or related discipline an asset.
At least 5 years in the kitchen.
Completed kitchen apprentice or chefs training courses for at least one year.
Fluent in English
Knowledge of the principles and practices within the Food & Beverage/Hospitality profession
Sound knowledge about all kinds of cooking techniques and methods
Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint
Must be able to handle a multitude of tasks in an intense, ever-changing environment while remaining calm and collective
Must be flexible in terms of working hours