Chef de Partie

Our Ambassador will:

• Work with the Executive Chef or designated Junior Sous Chef’s to supervise all operational aspects of the Kitchen and related outlets. Ensure all Ambassadors are following procedures according to stipulated departmental and Hotel policies. Maintain strict hygiene and safety procedures. Be responsible for the kitchen in the absence of the Executive Sous Chef or designated Junior Sous Chef’s. Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organization within the kitchen and related outlets.
• Lead Ambassadors by setting a positive example.
• Coordinate menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant Ambassadors and Management regarding the availability of menu items, additions to the menu and any relevant changes and special requests.
• Supervision of kitchen. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Prepare and present menu items showing variety and flair, within the cost margins.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
• Monitor daily kitchen food and product requirements and advise Executive Chef or designated Junior Sous Chef’s of these well in advance.
• Monitoring quality of dishes at all stages of preparation and presentation
• Discussing food preparation issues with Managers and kitchen and waiting staff
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.