Chef De Partie at Radisson Hotel Group

Key Responsibilities 

• Responsible for preparing the food items on their section. They must ensure that the food is prepared to the highest quality standards and is cooked to the correct temperature
• Responsible for the supervision of the commis chefs and other kitchen staff working in their section. They must ensure that all staff are trained, motivated and working efficiently.
• Responsible for maintaining the highest standards of food safety and hygiene in their section. They must ensure that all food is stored, prepared, and cooked in a safe and hygienic manner.
• Involved in the menu planning process. They may be required to suggest new dishes or changes to existing dishes to the Executive Chef.
• Responsible for managing the inventory of ingredients in their section. They must ensure that all ingredients are fresh and of high quality, and that stock levels are maintained.
• Responsible for the training and development of the commis chefs and other kitchen staff working in their section. They must ensure that all staff are trained to the required standards and are capable of working in their section.
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution
• Builds and maintains effective working relationships whilst promoting the company culture and values.

Requirements

• Experience in kitchen beneficial but not essential
• Hands-on approach with a can-do work style
• Commitment to delivering exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions taking ownership for duties and tasks assigned
• Personal integrity, with the ability to work in an environment that demands excellence
• Experience of working with IT systems on various platforms
• Strong communication skills