Chef de Partie - Western Cuisine

$ 900 / month
Logo of The Empire Hotel & Country Club
Category:
Brunei Jobs
Job Offer:
Food / Beverage Jobs
Salary:
$ 900 / month
Region:
Brunei Muara
City:
Bandar Seri Begawan
Local area:
The Empire Hotel & Country Club Jerudong
Job Details:

Position: Chef de Partie - Western Cuisine
Total Vacancy: 1 Male/Female

Job Description:

Purpose Role

To exceed customer expectations through the production of quality of food products which comply with menu standards, following cost / waste management controls, Halal, HACCP / Safety best practice.

Core Job Functions

1. To cook and deliver quality food through
a - Inspecting cookery methods
b - Following recipe and production systems
c - Delegating kitchen tasks fairly and on a rational basis
d - Maintaining consistent standards e - Facilitating constant improvements through coaching and following up
f - Supporting the development of new menus and improvements
2. Responsible for following HACCP and the Health and Safety policy to protect all stakeholders, through
a - Ensuring the hotel policies and procedures are constantly followed
b - Maintaining HACCP compliance and accurate recording of all critical points
c - Ensuring compliance with personal hygiene rules and report infections and health hazards
d - Reporting pest control issues promptly
e - Checking safe temperatures are maintained and reporting / resolving these otherwise
f - Being alert to failures, intervening and stopping any unsuitable activities / threats quickly
g - Taking prompt corrective action to ensure hazardous situations are resolved quickly and do not recur
h - Reporting all emergencies, dangerous occurrences and accidents to the EC / DOO immediately.
3. Support full compliance with the Brunei Halal regulations, in
a - All products used being approved by the authorities
b - Seeking prior approval for any new products required
4. Contribute to effective cost food cost management by
a - Processing efficiently at each stage to minimise wastage
b - Ensuring recipes and portion size by weight are compiled with c - Receiving, preparation raw ingredients properly
d - Storing all items efficiently and using stock rotation, to manage perishables and use-by-dates
e - Minimising use of brought-in prepared food
f - Maintaining records and acting to reduce all food waste
g - Controlling the movement of food between outlets to optimise the safe usage of food
5. Supervising and enabling others success through
a - Being a positive role model with behaviour that builds confidence and does not undermine others
b - Instigating improvements through observations, listening and determination to resolve
c - Resolving conflicts between co-workers with kindness and understanding
d - Acting with integrity, respectful conduct and a kind approach to others
e - Positively participating in meeting and on internal or external training courses
f - Supporting the Sous Chef in delivering quality food
6. Be a supervisory role mode, communicating and facilitating others in behaving according to the Hotel values, which are to be constant point of reference

Collaboration

– work effectively, reliably and inclusively with everyone to achieve the vision
- Build and maintain beneficial productive work relationships
- Work positively together and hold yourself and other accountable
- Proactively support and set others up for success

Excellence

– demonstrate determination, resourcefulness and purpose to deliver the best results.
- Focus and strive for perfection in style, manner, taste and presentation
- Confront reality and ‘fix’ with discipline and urgency.
- Think proactively, establish clear priorities and be organised.

Trust

– inspire confidence by always being caring, fair, honest and transparent with all
- Do the right thing and deliver on promises
- Talk straight, handle differences with others directly, as they occur, always seeking a solution
- Show loyalty by giving credit and speaking positively about others in their absence.

Responsibility of Role

1. Delivering excellent guest service
2. Provide a high quality food for guests
3. Maintain a clean and safe operation
4. Minimising wastage and following portion control to achieve 30% food cost
5. Maintaining Halal and HACCP standards
6. Coaching and mentoring junior staff
7. Reporting faulty or damaged equipment

Person specification

Education
- Culinary qualification, BTec, NVQ (preferred)
- Food hygiene certificate (preferred)
- A good command of spoken English

Experience

- Previous similar role in a luxury hotel (preferred)
- Prior experience of leading a team
- Understanding good customer service

Functional knowledge

- Kitchen safety requirements
- Use of kitchen equipment
- Knowledge of Asian and Western cooking styles
- Halal requirements
- Hotel Health & Safety Policy and to identify and report hazards
- Understand and support the Hotel’s emergency evacuation procedures
- Considerate and respectful manner with all colleagues
- Good standard of spoken English

Leadership Competencies

- Action orientated
- Communication
- Customer focus and conflict resolution
- Decision making
- Integrity
- Leadership
- Living the values

Business management

- Profitable business
- Quality/improvement

Age: 30 - 55 years old
Driving License Class: 3
Basic Salary: B$ 900 / Month
Employment Type: Full Time
Benefit: Duty Meal, Medical Insurance, etc

Closing date: 17/07/2019


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