Job Description

Summary of Responsibilities: The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Responsible for the preparation and checking of food according to the Standard Operation Procedure, as well as assisting the Sous Chef wherever possible
• To prepare and submit all food requisitions and transfers to the Sous Chef to ensure proper controls
• To train and motivate subordinates while maintaining communication between team mates
• To coordinate with the stewarding department for day to day operational requirements and cleanliness
• The Chef de Partie influences the skills, knowledge, attitude, communication and team spirit of the assigned areas, ensuring the effective use of:

a) Inter kitchen communication meetings b) Technical knowledge and job skills training for all food produced within the assigned kitchen and the effective use of provided materials c) Create enthusiasm for training and development amongst team members d) Motivate and lead by example e) Communication of food trends and market needs to the team f) Communication of local requirements, food sanitation, safety regulations and others to the team

• Well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy
• Checks the quality of raw materials in the assigned areas, as well as their storage, handling and usage
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
• Keep the Sous Chef informed about all aspects of assigned section, including equipment, working environment, colleagues problem and departmental relations
• Attends kitchen meetings in absence of the Sous Chef and counsels team member if necessary
• Ensure that all kitchen Mise en Place is prepared according to production plan
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends
• Carry out checks of all refrigerator and freezer at least twice daily, for proper functioning and cleanliness
• Ensure constant rotation of all stocks in the kitchen
• Ensure highest standards of hygiene are always adhered to throughout Food preparation
• Responsible for the cleanliness of respective section
• Ensure all equipment is being maintained and cleaned regularly
• Always keep work stations clean, tidy and clear of obstructions
• Ensure Mise en Place is always done according to SOP and meets with Sous Chef daily to plan daily Food & Beverage activities
• Assist in other food production areas when required
• Actively participate in all training activities
• Ensure full co-operation and good relationship with all other service colleagues and departments
• Participate and serve guests during outside catering as and when assigned

Qualifications: We are looking for a well-organized and creative candidate with excellent communication and interpersonal skills, who is able to work in a dynamic environment. In addition, the candidate should possess:

• At least 2-3 years experience in culinary industry
• Able to prepare basic sauces and stocks in accordance to standard recipes
• Basic food product knowledge
• Willing in participating assignment or last minute events assigned to.
• Ablity in working shift or beyond basic working hours
• Able to withstand stress or pressure.

Swiss\xc3\xb4tel Hotels & Resorts Swiss\xc3\xb4tel Hotels & Resorts offers broad career development possibilities within a growing international group and competitive conditions of employment. If you feel you are ready for your next professional challenge, send us your application today.