Chef De Partie

To maintain a high customer service focus by approaching your job with the customers always in mind. 

• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 

• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.

• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you. 

• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.

• To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation. 

• To ensure that all Food Safety Management Program polices and guidelines are followed and implemented.

• To assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order. 

• To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels. 

• To liaise closely with the Sous Chef/Junior Sous Chef, ensuring food quality and preparation techniques are of the highest standard. 

• To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary. 

• Food Safety and Hygiene: To follow all FSMP polices and guide lines are followed. 

• To follow Doubletree by Hilton Fire & Safety procedures. 

• Ensuring all Hotel policies and procedures are correctly observed and followed. 

• To be flexible and undertake any other duties and responsibilities as assigned by the management to meet business demand and guest service need from time to time. 

• Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service