Kitchen Supervisor (Chef de Partie)

A Kitchen Supervisor (Chef de Partie) is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.

What will I be doing?

 

A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards and to support the Kitchen Managerin successfully managing the kitchen & stewarding processes and b) ensure optimal cash profit from safe, high quality meal production in their areas of responsibility:

• Ensure all food preparation meets standards
• Be responsible for the management of the assigned kitchen & stewarding area(s) on your shift and the entire kitchen in the absence of the Kitchen Manager
• Prepare hot and cold food menu items and oversee the preparation of food in assigned kitchen areas during assigned shifts
• Ensure that all assigned kitchen work areas can deliver the pre-service and service tasks effectively & efficiently, to the required standard, and in line with HACCP standards
• Visually check the food quality produced during assigned shifts, personally deliver some of the orders to guests and actively ask for feedback
• Assist the Kitchen Manager in overseeing cleanliness and sanitation in all kitchen & stewarding areas.
• Help ensure that all team members in Food Operations understand their purpose and are fully equipped with the tools, skills, behaviours, and knowledge required to deliver high quality and efficient meal production
• Train new Food Operations TMs on processes, products and meal production as per guidance of the Food Operations Manager
• Hold pre and post shift briefs with the Food Operations team and apply learning during the next shift in the absence of the Kitchen Manager
• Support the Kitchen Manager in planning, offering and conducting regular trainings on food/kitchen hygiene, and menu offerings for F&B and FO Hosts
• Be a reliable and motivated member of the Food Operations team and a role model for others
• Communicate clearly and constructively with other team members to help deliver great guest experiences at our hotel
• Always deliver ‘fair share’ in team tasks and support colleagues whose workload may temporarily be heavy
• Every 6 months, rotate to a new ‘Champion’ area (e.g. Food Safety, Training, CleanStay, rostering) – our supervisors and Chefs de Partie are responsible for taking ownership of their specialist area and ensuring the hotel is meeting and exceeding expectations in relation to this
• Coach & train 2 – 4 Food Operations Team Members, as assigned on a rotating six month schedule
• In regular (e.g., monthly) departmental leadership meetings, update HOD and/or Team Leader on the performance and progress of ‘coachees’ and suggest development opportunities for them in the coming months
• On-board and supervise assigned ‘coachee’ team members, ensuring execution of agreed development or performance improvement actions
• Give praise to high performers on your shifts and show recognition on the spot
• Provide constructive suggestions/feedback to your Line Manager on products, processes and procedures to contribute to our continuous improvement efforts
• Be aware of planned team meetings and learning sessions and attend as required
• Volunteer to participate in company campaigns like Travel with Purpose or TM committees Execute any duties as assigned by the Chief Host & Kitchen Manager