Chef de Partie Maldivian - Six Senses Kanuhura at IHG Career

Minsk, , Belarus -

Full Time

Start Date

Immediate

Expiry Date

11 May, 26

Salary

0.0

Posted On

10 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Food Preparation, Quality Control, Budget Management, Hygiene Standards, Knife Skills, Meat Cookery, Seafood Cookery, Plate Presentation, Guest Relations, Local Sensitivity, Global Sensibility, Emotional Hospitality, Sustainability, Wellness, Farm to Table

Industry

Hospitality

Description

As Chef de Partie, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives. Duties and Responsibilities As Chef de Partie, I will assume full responsibility for the efficient operation 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. • Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability. • Records guest complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef. • 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 Chef de Partie, 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 English. The above is intended to provide an overview of the role and responsibilities for a Chef de Partie at Six Senses Kanuhura. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position. Six Senses Kanuhura is an equal opportunity employer. This policy applies to all terms and conditions of employment. At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? Who we are At IHG Hotels & Resorts, we work together to deliver True Hospitality for Good on a global scale. With corporate offices and over 6,000 hotel destinations worldwide, a career at IHG is the perfect way to broaden your horizons. You’ll experience our unique culture and brilliant colleagues who will support and inspire you. With a host of corporate opportunities to choose from, wherever you are on your career journey, and whatever you want to achieve there’s Room for You at IHG. Over recent years, we’ve transformed our company. We have bold ambitions to drive performance and maintain our relentless focus on growth in order to be the hotel company of choice that guests & owners love. We are a hospitality business at our core and value connections and being together helps us foster a unique sense of belonging that also supports productivity. That’s why here at IHG, we give our colleagues flexibility and balance – working in a hybrid way, blending office and remote working collectively. We recognise that every role is different, that’s why leaders work with teams to determine how and when they collaborate. We provide a wide range of benefits designed to help you live your best work life. These include impressive room discounts across our many properties, recharge days and volunteering days throughout the year. Through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. We offer a unique and inclusive culture, where there is always Room for You to belong, grow and make a difference. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regards to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other category protected by applicable laws. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

Responsibilities

As Chef de Partie, I will be responsible for the efficient operation of food preparation and ensuring the quality of products served. I will also assist in controlling the outlet operational budget and maintain adherence to hygiene and safety standards.