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Chef De Partie (Pastry) - Mӧvenpick Resort & Residences Aqaba

The incumbent is responsible for under the general guidance and supervision of the Pastry Chef or Assistant Pastry Chef, assists in directing and controlling the whole food production in a manner that ensures the highest level of food quality, sanitation in food service and departmental profitability. Responsible for high quality of food and presentation of Buffet sets up, a’ la Carte dishes and Banquets and to build up and maintain an excellent reputation. Display creativity, to be different and new to create a new market.

General

• To be cost conscious and to maintain an acceptable cost of food
• Maintenance of highest sanitation and hygienic standards
• Comply with the Company’s Corporate Code of Conduct
• Familiarize yourself with the company values and model desired behaviours
• Perform tasks as directed by the Manager in pursuit of the achievement of business goals
• To be imaginative and creative
• Building up a professional team of chefs

Duties

• Assumes the responsibilities of the Sous Chef in his absence
• Informs daily the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef’s action
• Attends daily briefing meeting with Executive Chef and other kitchen employees
• Checks on taste, consistently and quantity of all prepared food items, ensure there in no over production
• Assists the Executive Chef in the production, preparation and presentation of all food Items to always ensure highest food quality.
• Assists in development and implementing standards, Recipes, Portion size and costing
• Assists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef.
• Under the guidance of the Executive Sous Chef assists in conducting formal on-the-job training sessions for kitchen employees.
• Controls movement of unauthorized person in the kitchen
• Check punctuality and attendance off all employees.
• Ensures proper storage of all raw materials and food items and makes sure no spoilt materials are kept.
• Check all dry storerooms requisitions and makes sure, no over ordering was done. Keeps an eye on the products as to never get shortage especially before public holiday or busy season
• Checks and taste all buffet, displays and banqueting set-ups in accordance with the Executive Chef’s specification and acts if he sees discrepancies immediately
• During peak hours i.e. lunch and dinner, Chef de Partie is to be stationed at the outlet kitchen or Buffet to ensure the food is served according to the Executive Chef’s specification.
• Performs related duties and special projects as assigned          

People Management

• Maintain a climate of trust and team spirit though out the operation
• Give special attention to staff welfare and social activities
• All staff in proper uniforms with nametags and correct grooming

Leadership

• Providing excellent self-discipline, gains respect from all and inspires good teamwork
• Leading by example
• Staff to be kept at a constant high level of motivation

Guest Satisfaction

• To attain and follow up on any guest complaints
• Guest suggestions must be listened to and brought to the Executive Chef’s attention

• Senior High School, Hotel School or Tourism Academy
• Held Demi Chef Position, minimum of 2 years and had previous experience.
• Good communication skills in English (oral and writing)

• Internal: Works in harmony with all hotel employees, applies rules and provides best service within the limit of the established job specification
• External: All guests, suppliers/partners.
• Materials: All machinery and equipment at Front Office

More detailed duties and responsibilities are listed below in the form of a checklist and are not meant to be complete.