Job Description

JOB OVERVIEW The Chef de Partie organises the kitchen operation, prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. DUTIES AND RESPONSIBILITIES Financial Returns:

• Work with Supervisor in the preparation and management of the Department\xe2\x80\x99s budget.

People:

• Work with Supervisor in manpower planning and management needs.

• Provide direction to the Kitchen helpers, Kitchen Attendants and Stewards.

• Communicate to his/her superior any difficulties, guest or internal customer comment and other relevant information.

• Establish and maintain effective employee working relationships.

Guest Experience:

• Plan menus; consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels.

• Prepare meals for respective section(s) (restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the pass and pick-up of food.

Responsible Business:

• Attend and participate in daily briefings and other meetings as scheduled.

• Attend and participate in training sessions as scheduled.

• Prepare in advance food, beverage, material and equipment needed for the service.

• Clean and re-set his/her working area.

• Implement the hotel and department regulations, policies and procedures including but not limited to:

o House Rules and Regulation o Health and Safety o Grooming o Quality o Hygiene and Cleanliness

• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Log security incidents and accidents in accordance with hotel requirements.
  

WHAT WE NEED FROM YOU Accountability:

• Organise kitchen operations, prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.

• Create a desired work culture around our Winning Ways of the InterContinental Hotels Group and embrace the IHG Commitment.

Qualifications and Requirements:

• 2 years\xe2\x80\x99 experience as a Chef De Partie or an equivalent combination of education and experience

• Obtained food service permit or valid health/food handler card as required by local government agency

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company

• Problem solving and training abilities