Chef de Partie

A little taste of your day-to-day

• Communicates politely and display courtesy to guests and internal customers
• Provides direction to the kitchen helpers, including cooks, kitchen attendants, and stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Maintains a clean and hygienic work area
• Implements the hotel and department regulations, policies and procedures including but not limited to:
  • House rules and regulation
  • Health and safety
  • Grooming
  • Standard operations procedures
  • HACCP
• Performs related duties and special projects as assigned
• Follows the FBM system rules
• 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