Chef De Partie - NobuOne&Only Resorts

Job Summary

He/she will be assigned to the tasks in accordance to the standard operating procedures as implemented by the Executive Chef. He/she must ensure that proper hygiene and sanitation in the outlet kitchen under his jurisdiction. He/she must maintain an adequate stock of food supply, inter department coordination and be involve in training. He/she carries the full responsibility of the operating equipment including its inventory levels. He/she will ensure of maintaining the outlet food cost at all times. He/she also must ensure and enforce the service standard by directing, supervising and motivating the staffs to perform to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management. The feedback then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.

Key Duties And Responsibilities

• Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Ensure the kitchen and working areas are thoroughly clean at all times.
• Ensure all mise- en place is correctly prepared prior to commencing of service.
• Demonstrate excellent product knowledge of all food and special functions held at the resort.
• Participate in the service of any special functions or events organized by the resort.
• Coordinate functions and activities with the F&B department.
• Establish and maintain smooth work relationships in the kitchen.
• Ensure the outlet food cost is maintained at all times.
• Conduct regular checks on all food products for any expired item.
• Ensure all food products are labeled according to requirement.
• Ensure that equipment is cleaned, when necessary or according to their schedules.
• Supervise the undertaking of physical asset inventories on scheduled month.
• Maintain and create a working environment that reflects a sense of place.
• Train and motivate all subordinates to ensure resorts standards are maintained.
• Assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• Delegate responsibilities to staff and ensure tasks are completed on a timely manner.
• Handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
• Ensure that disciplinary actions are taken, when necessary, according to resort’s policies.
• Perform any additional or special duties, as directed by a superior.
• Maintain the highest level of personal hygiene and grooming at all times, as per standard.
• Practice proper telephone etiquette with colleagues and resort’s guests.
• Attend all training carried out by the Training Department.
• Ensure that all channels of communication are respected and information is disseminated to the correct receivers.
• Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• Ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
• Remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• Exhibit an outstanding knowledge of the One & Only Resort.
• Understand and apply the resort’s Policies & Procedures, including during emergency situations.
• Conduct a monthly communication meeting.
• Conduct a daily briefing prior to service.
• Ensure maintenance work is completed, in a timely and professional manner.
• Ensure all fixed assets are well maintained.
• Demonstrate knowledge and interest in goals and objectives of the One & Only brand.
• Ensure all activities are carried out honestly, ethically and within the parameters of the S.A Law.

Skills Competency Requirements

• Culinary school diploma and/or 3 years work experience
• 5 star work experience
• Knowledge of Food Safety systems (HACCP)
• Basic English knowledge