Chef De Partie

Support, oversees and directs Outlet Chef and Sous chef in all aspect of operation in the section within the limits of established IHG policies, procedures and service performance and product standards. Adapt to the “One Team and Service” attitude of the InterContinental Hotels Group and the brand ethos.

FINANCIAL RETURNS

• Initiates daily requisition based on the business, banquets and occupancy, bearing in mind unnecessary wastage, monitoring storage regulation and food cost.
• Takes measures to minimize wastage and spoilage.
• Ensures that no food is given out without proper documentation or to unauthorized persons and reports immediately any irregularities to the Executive Chef or his delegate.
  
  

PEOPLE

• Provides direction to the Demi chef de partie, commis including Kitchen Stewards
• Maintains standard for hygiene, sanitation and safety.
• Build a good relationship within the F&B production, F&B service team and F&B Stewards team.
  
  

Guest Experience

• Assists in ensuring a high level of cleanliness within the Section by making sure that it is kept in hygienic and organized manner, fit for food production.
• Oversees set of standards of food quality and presentation.
• Prepares, cooks, dresses all cold/ hot food including à la carte orders for all outlets, buffet preparation for all outlets, banquet and outside catering ensuring that they are fresh and according to the set standards.
  
  

RESPONSIBLE BUSINESS

• Cook and present all the menu items as is indicated on recipes and standards.
• Observing first in first out procedure in food store. And monitoring proper food and beverage storage.
• Ensure that equipments, stores and working areas are in proper operational condition and are cleaned on a regular basis.
  
  

accountability

• Being one of the largest and most prestigious hotel chain in the world means that to maintain a high standard of service is imperative by keeping up the image of the hotel and providing a star class service by fulfilling your duties as a Chef De Partie in the most efficient and professional manner.
• Direct Supervision of: Demi Chef de Partie, Commis 1 and Commis 2.
  
  

Qualifications And Requirements

• The ideal Chef De Partie must possess a High School Degree, Culinary Arts Graduate, Basic food hygiene certificates, at least two years experience in a similar position (preferably in the hotel industry). Fluency of the English Language both written and spoken is essential and other languages such as Arabic, Hindi are also preferred. Basic Computer skills are also appreciated
  
  

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.