As Demi Chef de Partie (Employee Cafeteria), I willassume full responsibility for theefficientoperation 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.
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.
Qualifications To execute the position of Demi Chef de Partie (Employee Cafeteria), 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.
Fluent in French & English
EU or Swiss Passport
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