The Chef de Partie is responsible for the food quality, customer satisfaction, employee training and satisfaction, kitchen cleanliness, food cost and payroll cost control, safe working environment. The Chef de Partie is accountable for the delegation on work everyday, communicating with colleagues about business and specials, food quality and the timing of food, food presentation, food and payroll cost and the cleanliness of the kitchen.
•At least 3 years experience at a management or supervisory level in a luxury hotel or fine dining restaurant
•Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
•Proficient in the English language (verbal & written), second language is an asset.
•Must be able to handle a multitude of tasks in an intense, ever-changing environment.
•Must be flexible in terms of working hours.
•Must work well in stressful, high-pressure situations.
•Must be physically fit in order to lift items up to 50 pounds.
•Must maintain composure and objectivity under pressure.
•Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
•Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
•Knowledgeable with computer programs like Word and Excel
•Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Responsibilities include but are not limited to:
•Approach all encounters with guests and employees in a friendly, service oriented manner.
•Maintain regular attendance in compliance with Turnberry Isle Standards, as required by scheduling which will vary according to the needs of the hotel.
•Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working.
•Comply at all times with Turnberry Isle standards and regulations to encourage safe and efficient hotel operations.
•Follows Hotel’s telephone etiquette standards.
•Follows Occupational Health & Safety regulations.
•Ensures adherence to Turnberry Isle’s Code of Ethics
•Ensure equipment and kitchen cleanliness.
•Supervise and schedule staff, holding pre shift meetings.
•Assure that all cooks have all food items prepared to proper specifications in a timely manner.
•Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
•Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals Maintain an effective training program for all employees so that all their time can be productive.
•Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
•Culinary degree preferred
Turnberry Associates tries to turn real estate into gold. The company develops and manages commercial and residential real estate, primarily...