Chef de Partie (Italian Restaurant)

Job Description

Title: Chef de Partie (Italian Restaurant)

Company Name: Hotel Sarina

Vacancy: 01

Job Location: Dhaka

Employment Status: Full-time

Educational Requirements:
∎ Diploma in Hotel Management

Experience Requirements:
∎ 6 to 10 year(s)

Job Responsibilities:
∎ To have a full working knowledge of Italian cuisine, and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular bases reflecting change in trends, guest expectations and operating philosophies.
∎ To be entirely flexible and adapt to rotate within the different sub-departments of the Kitchen or any other Department of the hotel as assigned and be able to perform all duties and tasks as per Master Task List for that Department.
∎ To be fully conversant with all the services and facilities offered by the hotel.
∎ To perform opening and closing procedures established for the Place of Work as assigned.
∎ To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
∎ To monitor operating supplies and reduce spoilage and wastage.
∎ To be responsible in guiding the Commis towards their job performance by giving feedback and discuss areas of improvement.
∎ To be responsible for consistently producing dishes to the recipe specs.
∎ To be responsible for establishing and maintaining high sanitation standards in the work station
∎ To maintain all service standards established in the kitchen and avoiding cross contamination
∎ Knows and understands all the HACCP policies and procedures in food production
∎ To assist the Sous-Chef in the production of the mise-en-place for the elaboration of the all menus according to the standard recipes.
∎ To manages time effectively, by meeting deadlines on time
∎ To assist the Chef de Partie in the preparation and distribution of all food items to all outlets and functions. And leads section in the absence of a Sous Chef
∎ Ensure the Kitchen hygiene standards and level are maintained especially through correct hand washing procedures, correct food handling to avoid spoilage and cross contamination.
∎ To be responsible for the Kitchen's operation in the absence of the Sous-Chef
∎ To be able to recognize good quality products and presentation
∎ To ensure that the par stocks for all operating equipment and kitchen supplies are strictly adhered to and that the outlet is adequately equipped.
∎ To constantly strive for new innovative ideas in menu and new concepts of production and presentation and recommend them for possible implementation.
∎ To recommend corrective actions for unfavorable variances in food cost commitments
∎ To manage the preparation and distribution of Kitchen items to all outlets and functions under detailed instructions from Sous Chef.
∎ Performs duties common to all Commis and other duties as may be assigned by the Sous Chef.
∎ To know and understand both the Food & Beverage and Food Production basic Policies and Procedures and is responsible for its implementation and compliance of it.
∎ To be responsible in adapting and maintaining all the Brand Service Standards (BSS) established for the F&B and Food Production department.
∎ To perform departmental cleaning duties in the assigned section / outlet as per the established cleaning schedule in coordination with the Stewarding Department
∎ To ensure high quality production are achieved but keeping in mind the cost control
∎ To manage time effectively by meeting deadlines on time
∎ To be always available and on-duty during peak periods (frequently, opening and closing the operation).
∎ To be responsible for the food hygiene and safety of the outlet by ensuring that all equipments are working properly, properly maintained and are trained to work safely with it.
∎ To be fully aware and conversant of Accor spirit, values and goals and is responsible to integrate them in the day-to-day operation.
∎ To be fully aware and conversant of Accor environmental charter and is responsible to integrate them in the day-to-day operation.
∎ To frequently verify and make sure that only fresh products are used in Food & Beverage preparation.
∎ To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
∎ To personally and frequently verify that guests in the outlet are receiving the best possible service.
∎ To be demanding and critical when it comes to service standards.
∎ To ensure that the outlet team projects a warm, professional and welcome image.
∎ To participate in providing and receiving constructive criticism concerning the Department and the Hotel as a whole, in order to improve efficiency, productivity and guest service.
∎ To have a complete understanding of and adhere to the Hotel's Employee Rules and Regulations
∎ To have a complete understanding of and adhere to the hotels policy relating to Fire, Hygiene, Health and Safety.

Salary: Negotiable

Compensation & Other Benefits:
∎ Lunch Facilities: Full Subsidize
∎ Salary Review: Yearly
∎ Festival Bonus: 2

Job Source: Bdjobs.com Online Job Posting.

Application Deadline: 10 Jan 2022

Company Information:
∎ 12 Dec 2021
∎ Hotel Sarina
∎ Address : 27, Banani C/A., Road # 17, Dhaka-1213
∎ Web : www.sarinahotel.com
∎ Business : A Five Star Business Hotel.

Category: Hospitality/ Travel/ Tourism

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