Chef De Partie

PRIMARY RESPONSIBILITIES: • Responsible for the preparation of all dishes
that are prepared in their section. • Monitors to ensure food quality,
presentation and safety standards are being adhered to. • Responsible for proper
storage, labeling and use of all food supplies to prevent unnecessary spoilage
and to maintain cost control. • Ensures and maintains the sanitation standards
in the assigned areas, a clean and wholesome ambiance in the kitchen,
controlling room temperature, ventilation, and tidiness. • Ensures
that mis-en-place is prepared for each shift’s needs. • Follows control systems
this will ensure quality and portion consistency. • Directs chefs in their
section in preparing, cooking, and presenting culinary dishes; enforces strict
health and hygiene standards in the kitchen; and trouble-shoots any problems
that may arise. • Supervises and ensures food items are properly stored at
the end of the shift. • Ensures the food cost for the outlet kitchen is at
a minimum by adhering to standards. • Assists the Sous Chef/Chef de Cuisine
with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Familiarizes yourself with the following procedures: o Hotel fire procedures o
First Aid procedures o Health & Safety policy & procedures o
Hotel security procedures o Hotel product knowledge • Organizes and sets up
the assigned section of the satellite kitchen as efficiently as possible
to increase speed and maximize productivity. • Ensures that operating
and kitchen equipment is well maintained up to the standard with minimum
breakage • Carries out orders handed down to them by the Sous chef and Chef de
Cusine. • Delegates duties to chefs working in their section of the kitchen. •
Works closely with the Sous Chef to ensure kitchen is running smoothly
and efficiently. • Creates the market list on daily basis, listing all produce
to be purchased • Handles and reports any accident immediately to the Sous Chef,
no matter how minor. • Attends daily briefing, meeting to ensure the smooth
operation. • Under supervision of the Sous Chef/Chef de Cusine, participates
in recruiting, hiring, training, and evaluating all employees, to ensure
the productivity and effectiveness of the assigned section. • Provides
additional training for the culinary employees in the areas and skills necessary
for performing their function. • Performs other tasks or projects as assigned
by hotel management or superiors. REPORT LINE & COMMUNICATION: •
To assist the Sous Chef or Chef de Cuisine in ensuring that all culinary
standards in that section comply with Hotel Policies and Procedures and Minimum
Standards. • To maintain good working relationships with colleagues and all
other departments. OTHERS • Continuous learning through own IDP. • Any other
duties as may be assigned by the superior. ACCOUNTABILITIES • Represents Dusit’s
brand and its values at all times. We will establish relationships and foremost
and we will deliver an exceptional guest experience and promote Thai
graciousness.

COMPANY’S CULTURE • Communicate and fully embracing the Company’s culture (our
Vision, our Mission and our Values), leads by example and cascade to all your
subordinates. – “Proud to belong and to contribute” CONFIDENTIALITY • Ensure
confidentiality and secure storage of all intellectual property and data bases,
both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure
Hotel, Customer and Staff information or transactions are kept confidential
during or after employment with the company. JOB REQUIREMENT: • At least 2 years
of Chef de Partie experience in a 5 star hotel • Be very knowledgeable about his
or her specialty, as well as culinary functions in general. • Solid
understanding of HACCP • Proven track record of cost control including food,
equipment, labor and waste to meet the food quality goals and the hotel’s
financial goals. • Demonstrate real passion for menu planning and leadership
【Requirement for Work Visa in Japan】 Applicants who do not currently hold
a valid work visa for Japan must meet one of the following For positions other
than Thai cuisine chef: At least 10 years of experience as kitchen staff.
For Thai cuisine chef: Option 1: At least 10 years of experience as a Thai
cuisine chef or Option 2: A Level 1 Thai Cuisine Chef certificate, plus at least
5 years of experience as a chef, and employment as a Thai chef in Thailand
during the one-year period immediately preceding the application.