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:
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 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:
- 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. - Able to thrive
in multi cultural teams and has strong leadership skills. - Specialized
in fast paced A la carte operations and has sound knowledge of mediterranean
cuisine. - Experience working in cold, hot, pasta and grill sections
of the kitchen. - 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 Demi 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.
