As 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 Chef de Partie, I
will assume full responsibility for the efficient operation in
the following:
- 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. - Assume 100% responsibility
for quality of products served. - Check incoming produce, ensuring
that all food merchandise is in accordance with order sheets, receiving records
and purchasing specifications. - Knows and complies consistently
with standard portion sizes, cooking methods, quality standards and kitchen
rules and guidelines. - Follows proper plate presentation and garnish set
up for all dishes. - Assist in the control of the outlet operational
budget, ensuring that all costs are strictly controlled maximizing
profitability. - Records guest complaints, requests and solutions
and reports them to the Executive Chef or Executive Sous Chef. - 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.
Qualification
To
execute the position of 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:
- 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. - Knowledge of the use of broiler equipment
and understanding of meat and fish cookery, proficient knife skills
and understand farm to table concept. - Alcohol awareness certification
and/or food service permit or valid health/food handler card as required
by local or state government agency. - Technical skills include MS Office
– Word, Excel, PowerPoint and Outlook.. - Eperience working in a fine
dining restaurant and is able to thrive in a multicultural team. - I
have an excellent command of written and spoken English, and I am able to live
in a remote location for extended periods of time and travel on single
status.
The above is intended to provide an overview of the role
and responsibilities for a Chef de Partie at Six Senses Zighy Bay 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.
Six
Senses Zighy Bay is an equal opportunity employer. This policy applies to all
terms and conditions of employment.
