Job Title:  Chef de Partie

PURPOSE OF ROLE

To assume responsibility for and supervise food production in a specific kitchen section, including the delivery of food quality, Halal, HACCP/ safety and cost efficiency

CORE JOB FUNCTIONS

1. To cook and supervise the preparation of food to the defined standards 

• Working to the agreed recipes and standards of presentation 
• Implementing the agreed production systems and methods
• Organising proper / adequate mis-en-place to support the efficient delivery of food on time  
• Inspecting cooking methods to ensure consistency  
• Delegating kitchen tasks fairly and on a rotational basis
• Supporting the development of new menus and improvements  

2. To fully support full compliance with the Brunei Halal regulations, through 

• Using only approved products 
• Initiating approval for any new products required 

3. Oversee effective food cost management by    

• Processing efficiently at each stage to minimise wastage and apply accurate portion control 
• Ensuring recipes and portion size by weight are complied with 
• Preparation of raw ingredients correctly to minimise wastage
• Storing all items efficiently and using stock rotation, to manage perishables and use-by-dates
• Raising valid purchase orders and challenging those with excessive price / consumption  
• Maintaining records and acting to reduce all food waste             
• Controlling the movement of food between outlets to optimise the safe usage of food 

4. Ensure full compliance with HACCP

COMPETENCIES REQUIRED

• Supervision of others
• Service delivery
• Communication
• Collaboration with colleagues
• Delivering excellence
• Being trustful
• Performance in job role
• Adherence to policy 
• Financial support
• Health and safety

CANDIDATE REQUIREMENTS

1. Education

• BTec, NTec or ISQ in Culinary / Professional Cookery
• Good understanding of written and spoken English

2. Experience

• Previous similar role in a luxury hotel 
• Prior experience of leading a team
• Knowledge of Asian, Chinese, Italian, Pastry and Banquet cooking styles

3. Physical requirements 

• Physically fit to carry out the duties of the post
• Carrying and lifting, walking and standing for long periods, working in a hot environment
• Shifts covering 24/7, over seven days per week, 365 days of the year including Public Holidays

4. Functional Knowledge

• HACCP Level 2
• Halal certification
• Kitchen safety requirements
• Knowledge of Asian and Western cooking
• Knowledge of food preparation styles and standards
• Safe use of kitchen equipment
• Hotel Health & Safety Policy and to identify and report hazards
• Understand and support the Hotel’s emergency evacuation procedures