Demi Chef De Partie - Six Senses Vana

As Demi Chef de Partie, I will fully comprehend
the vision of Six Senses to help people reconnect with themselves, others
and the world around them and our values of local sensitivity and global
sensibility, crafted experiences, emotional hospitality, responsible and caring,
fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are
at the core of everything we do at Six Senses. I will safeguard these pillars
and ensure full knowledge and active participation of all our brand
initiatives.

Duties
and Responsibilities 
As Demi Chef de Partie, I will assume
full responsibility for the efficient operation in
the following: 
 

• style="text-align: justify;">Prepare a variety of meats, seafood, poultry,
  vegetables and other food items for cooking in broilers, ovens, grills, fryers
  and a variety of other kitchen equipment. 

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Assume 100%
responsibility for quality of products served. 

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Check incoming
produce, ensuring that all food merchandise is in accordance with order sheets,
receiving records and purchasing specifications. 

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Knows and complies
consistently with standard portion sizes, cooking methods, quality standards
and kitchen rules and guidelines. 

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Follows proper plate
presentation and garnish set up for all dishes. 

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Assist in the control
of the outlet operational budget, ensuring that all costs are strictly
controlled maximizing profitability. 

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Complete
understanding of and adhere to the Six Senses’ policy relating to fire, hygiene
and safety. 

• Ensures all equipment and working area are kept clean and in good
  working condition.

• Upkeep Six Senses guidelines and standards of service and operation.
  My performance benchmarks are maintained
  and exceeded. 

• Strictly adhere to LQA standards and guest
  comments.

   

Qualifications
To
execute the position of Demi Chef de Partie, I must have the required
qualifications, technical skills and experience in a similar role in luxury
hotels with proven results and includes the following:

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High school diploma
or equivalent and at least 2-4 years kitchen experience in a full-service outlet
or similar setting. Hospitality diploma/degree from a recognized hospitality
school is preferred.

• style="text-align: justify;">Knowledge of the use of broiler equipment
  and understanding of meat and fish cookery, proficient knife skills
  and understand farm to table concept.

• style="text-align: justify;">Alcohol awareness certification and/or food service
  permit or valid health/food handler card as required by local or state
  government agency.

• Fluent in English.
   

The above is intended to provide an overview of the role
and responsibilities for a Demi Chef de Partie at Six Senses Vana It is not
and does not infer that the above is an inclusive and/or exhaustive list of
the duties and responsibilities inherent to the position.