Head of Chemistry

JOB DESCRIPTION

Position Title: Chef de Partie
Department: Kitchen
Reports to: Sous Chef

JOB SUMMARY

The Chef De Partie (CDP) you are responsible in supporting the Kitchen Manager & Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Qualifications

· MBO diploma or equivalent Culinary education.

· At least 2 years Culinary experience required in a well-established restaurant or hotel

· Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner.

· Must be able to multitask and prioritize departmental functions to meet deadlines.

Duties and Function

1. Takes care of daily food preparation and duties assigned by the Sous Chef/Kitchen Manager to meet the standard and the quality set by the Restaurant.

2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

3. Coordinates daily tasks with the Sous Chef/Kitchen Manager.

4. Responsible for supervising the commis chefs.

5. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.

6. Ensure that the production, preparation and presentation of food are of the highest quality at all times.

7. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

8. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

9. Full awareness of all menu items, their recipes, methods of production and presentation standards.

10. Follows good preservation standards for the proper handling of all food products at the right temperature.

11. Operate and maintain all department equipment and reporting of malfunctioning.

12. Ensure effective communication between staff by maintaining a secure and friendly working environment.

13. Establishing and maintaining effective inter-departmental working relationships.

14. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

15. Personally responsible for hygiene, safety and correct use of equipment and utensils.

16. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

17. Checks periodically expiry dates and proper storage of food items in the section.

18. Consults daily with Sous Chef and Kitchen Manager on the daily requirements, functions and also about any last minute events.

19. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

20. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

21. Daily feedback collection and reporting of issues as they arise.

22. Assess quality control and adhere to hotels service standards.

23. Carry out any other duties as required by management.

General Requirements

· Maintain a warm and friendly demeanor at all times.

· Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

· Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

· Attend all hotel required meetings and trainings.

· Maintain regular attendance in compliance with Courtyard by Marriott Curaçao/Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.

· Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.

· Comply with Courtyard by Marriott Curaçao/Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.

· Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

· Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

· Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.

· Flexible and long hours sometimes required.

· Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force. Frequently or constantly to lift, carry, push, pull, or otherwise move objects.

· Ability to stand during entire shift.

· Ability to withstand temperature variations both hot and cold.

· Perform additional duties as requested by the Sous Chef/ Kitchen manager as and when required.

Job Types: Full-time, Temporary
Contract length: 6 months

Work Location: In person

Expected Start Date: 03/06/2024