Chef de Partie job description

Job Title: Chef de Partie

Department: Neilson Beach Club

Location: Overseas

Travel Factors: Six months overseas

Reports to: Head Chef/ Hospitality Manager

Job Role Summary

To deliver a professional, enthusiastic, and efficient service within the kitchen team, as directed by the Head Chef/Hospitality Manager in specific areas. Work in a productive manner at all times within the team, or individually ensuring the delivery of a quality guest orientated service.

Key Responsibilities and Tasks

To assist delivering a menu that is suitable for the requirements of the operation/Specific guest dietary needs while maintaining the standards of cleanliness and service set out by the Head Chef/Hospitality Manager.

To be flexible and approachable in all working conditions to ensure a smooth operation between departments and meeting the needs of the operation

To ensure a safe working environment at all times, in line with OHS and H&S guidelines

To be customer service orientated at all times and to display a willingness to encourage direct feedback from our guests

Constantly revise and implement variations and changes to working systems and to provide ideas for delivery to suit changes in guests throughout the season

To monitor and record any wastage or breakages in line with company procedures

To develop positive working relationships within all the teams of the operation

Demonstrate an excellent overall knowledge of Neilson products and pro-actively cross sell our holidays to all Neilson guests

To ensure that all procedures put in place to prevent the loss of stocks/revenue are adhered to

To carry out other duties that help with the smooth running of overseas operations as directed by the line manager in resort.

Qualifications and experience required:

Educated to GCSE standard or equivalent

A formal chef or cooking qualification

At least 6 months experience in a similar standard and size of operation

Experience of working overseas (Desirable)

Knowledge, skills and abilities required:

A basic knowledge of kitchen operations and requirements of the role

A willingness to learn and develop

Display constant high levels of standards and service

Be a positive and effective communicator within the team and with guests

Be flexible with working hours and be willing to assist in all areas of the operation

Presentation:

Excellent appearance and personal grooming

Highest levels of personnel hygiene at all times

Personal qualities:

Hard working, self-motivated and work well under pressure

Well organised, punctual and flexible

Honest

Friendly and approachable nature

Excellent communicator