A Chef de Partie supervises kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen team member in order to prepare, cook and present food according to hotel standard recipes.
· Works with locally available fresh products wherever possible
· Participates in planning utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
· Supervises kitchen personnel and coordinates their assignments to ensure economical and timely food production
· Observes methods of food preparation and cooking, sizes of portions to ensure food is prepared in prescribed manner
· Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
· Assists the Head Chef with the development and maintenance of policies & procedures, work processes and standards of performance within the Department.
· Directs subordinates to ensure productivity meets standards given in accordance with Hilton Brand Service Standards
· Ensure new technology & equipment are embraced, improving productivity whilst taking work out of the system
· Through hands on management, supervise closely all his team in the performance of their duties in accordance with policies & procedures and applicable laws
· Delegate appropriately, duties and responsibilities to equipped and resourced team members, nurturing and developing them whilst ensuring standards of operation and safety are maintained
· Develop and assist with training activities focused on improving skills and knowledge
· Monitor team member morale and provide mechanisms for performance feedback and development
· Handles guest and team members enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up
· Is knowledgeable in statutory legislation in team members and industrial relations, understanding and strictly adhering to rules & regulations established in the Team member handbook and the hotels policies concerning fire, hygiene, health & safety
· Ensure high standards of peronal presentation & grooming
· Maintains positive guest and colleague interactions with good working relationships
· Exercise responsible management and behavior at all times and positively representing the hotel management team and Hilton
· Respond to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company
· Effectively communicate guiding principles and core values to all levels of team members
· Attends and contributes to all Meetings as required
· Ensure all team members provide a courteous and professional service at all times
· Assist in hotel operations when required
