Chef de Partie
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Key skills for this role
About the Role
Sheraton Doha is hiring a Chef de Partie to assist the Sous Chef in ensuring quality and consistency in kitchen operations. The role requires supervising food preparation, leading the kitchen team, and maintaining sanitation standards.
Key Skills for This Role
Responsibilities
- Supervise preparation and production of hot or cold food items for buffet and a la carte menu
- Supervise kitchen shift operations and ensure compliance with F&B policies
- Maintain food preparation handling and correct storage standards
- Assist in developing daily and seasonal menu items
- Lead and coordinate activities of cooks and workers
Requirements
- High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience
Full Job Posting
Job Summary
- Assists the Sous Chef in ensuring quality, consistency and production of areas of responsibility in kitchen.
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
- Works with team to improve guest and employee satisfaction while maintaining the operating budget.
Education and Experience
- High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience.
Core Work Activities Ensuring Culinary Standards
- Supervises preparation and production of all hot or cold food items for buffet and a la carte menu.
- Supervises kitchen shift operations and ensures compliance with all F&B policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements.
- Communicates production needs to key personnel.
- Produces production prep list.
- Assists in developing daily and seasonal menu items.
- Ensures compliance with applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
- Prepares and cooks foods of all types for regular basis or special guests/functions.
- Checks quality of raw and cooked food products.
- Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Leads shift teams while personally preparing food items.
- Supervises and manages restaurant kitchen employees.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures employees are cross trained to support successful daily operations.
- Assumes duties of the Sous Chef in his/her absence.
Establishing and Maintaining Kitchen Goals
- Sets and supports achievement of kitchen goals including performance, budget, and team goals.
- Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations.
- Understands impact of kitchen operation on overall property financial goals.
- Effectively investigates, reports and follows up on employee accidents.
- Knows and implements company safety standards.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day to day operations ensuring quality and standards.
- Improves service by communicating and assisting individuals to understand guest needs.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
- Identifies developmental needs of others and coaches/mentors to improve knowledge or skills.
- Participates in training restaurant staff on menu items.
- Manages employee progressive discipline procedures.
- Participates in employee performance appraisal process.
- Assists in interviewing and hiring employee team members.
Additional Responsibilities
- Provides information to supervisors, co workers, and subordinates by telephone, in writing, email, or in person.
- Analyzes information and evaluates results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
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