Chef De Partie Faro

Chef De Partie
Faro
Faro, Faro District, Portugal

Job Responsibilities

• Direct, coach, support, supervise, and evaluate (with the Sous Chef) all direct reports.
• Possess excellent food knowledge and a comprehensive understanding of culinary terms.
• Read, understand, follow, and prepare company recipes, maintaining quality and consistency in taste as per instructions from the corporate office.
• Work efficiently and productively, completing tasks proficiently.
• Capable of working in any section of the kitchen.
• Coordinate and supervise all team members in their section, assigning and delegating tasks accordingly.
• Undertake daily recipe reviews and maintain recipe folders in excellent condition.
• Handle requests within the area of responsibility from the supervisor or manager on duty, including show plates, food samples, and tastings.
• Control production levels and suggest improvements for cost control.
• Prepare daily electronic food requisitions for their section and verify delivery accuracy; report discrepancies to the supervisor.
• Oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, Cold Kitchen) and its entire food production.
• Ensure compliance with Public Health standards (US, Anvisa, Shipsan, Canadian, Australian, etc. ) within their section.
• Carry out the HACCP program correctly.
• Maintain their area in preparation for announced or unannounced health inspections by the Food & Beverage Director or inspectors.
• Report for duty on time, follow supervisor instructions, and adhere to personal appearance, uniform, and hygiene standards per company policies.

Qualifications and Skills

• Minimum of 8 years experience in an upscale hotel, resort, cruise ship, or banquet service, with at least 2 years as Chef de Partie (shipboard experience preferred).
• Culinary school degree required.
• Strong management skills in a multicultural and dynamic environment.
• Excellent communication,
  - solving,
  - making, and interpersonal skills.
• Superior customer service,
  - building, and conflict resolution skills.
• Knowledge of personalized service principles, needs assessment, quality standards, and guest satisfaction evaluation.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating abilities.