Chef de Partie - Bvlgari Hotel Milano

Job Overview:

Chef de partie has to ensure that all procedures
are performed to the hotel’s standards. Performs the responsibilities of his
position and assists where necessary to ensure optimum service
to guest/visitors.

During the service he’s the responsible
of the preparation of all dishes made in his section.

Qualifications:

• good knowledge of food preparation
• good
  knowledge of HACCP procedures
• Ability to maintain a high
  standard of cleanliness in the kitchen


• Ability to assist and organize the colleagues with the “Mise en Place”
  and service
• Goodwill in the search of new recipes and new
  dishes.

Desirable:

• Previous experience in a gourmet restaurant.


• Good ability to work in a team.
• Good ability
  to manage teamwork.

Essential
Skills:

1. Ability to enforce hotel’s standards,
   policies, and procedures.
   1. Ability to work with precision,
      realizing good preparations that are required.
   2. Maintain
      concentration and think clearly when taking care of various activities at
      the same time (multitasking).
   3. Ability to prioritize,
      organize and follow up.
   4. Propose new ideas to the Sous
      Chefs, and the Executive Chefs.
   5. Identify problems
      and propose solutions or alternative ideas.
   6. High
      attention to details.
   7. Ability to work well under
      the pressure of coordinating many requests at any given time.
   
   
   8. Ability to perform job functions with minimal supervision.
   
   
   9. Ability to be flexible as the job changes.
   10. Be
       an ambassador to Bulgari Hotels & Resorts Company at all times, in
       and outside of one’s workplace.
   11. Ability to focus attention
       on details.
   12. Ability to work cohesively with co-workers
       as part of a team.
   13. Ability to maintain clean and tidy
       the work place.
   14. Ability to practice lateral service within
       the Kitchen department and in the Hotel.

Primary job functions:

1. Check the ODS
2. Prepare the list of daily
   works.
3. Organize the place of work in order to have a clean
   and efficient space.
4. Organize the job of the team of his
   partie.
5. Take care of ordinary food production according
   with the Sous Chefs.
6. Interest in the preparation of dishes
   and their study and composition.
7. Follow carefully
   the instructions given by the sous chefs.
8. Follow
   as closely as possible the application of HACCP.
9. Pay
   attention to the use of refrigerator space, always using the rule of first
   in first out.
10. Care of the cleanliness
    of workstation.