CHEF DE PARTIE

Position Summary

Duties and Responsibilities

• Primary Responsibilities :
• Providing personalized and exceptional guest service at every given opportunity
• Ensures Team Members have all the foods which are required to serve the menu and/or fill up the buffet for breakfast, lunch, or dinner on a daily basis
• Responsible for supervision of and cooking of preparatory cooking of soup stocks and other preliminary preparation of food based on the menu requirements daily
• Supervises and directs kitchen Team Members by scheduling workload, assisting Team Members when required to meet the cooking requirements
• Acts as a team leader with Kitchen Team Members. Cooks and sets up the buffet for breakfast /lunch/brunch and for a la carte menu items
• Ensures the rotation of food stocks and performs inventory control function
• Checks the kitchen function sheets daily to ensure that the food items are available and that special item menu and/or buffet requirements are attainable
• Ensures that the Team Members lunch is made and delivered to the Team Member restaurant daily
• Ensures the kitchen standards are upheld at all times both personally and by team members
• Having a thorough knowledge of Lais Hotel Properties’ products and services
• Suggesting additional products and services meeting our Guests’ specific preferences
• All other duties as assigned

Professional Requirements