Chef de Partie at Minor International

Maseru, Maseru District, Lesotho -

Full Time

Start Date

Immediate

Expiry Date

11 Mar, 26

Salary

0.0

Posted On

11 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Quality Control, Customer Service, Team Leadership, Food Safety, Culinary Arts, Problem Solving, Communication, Time Management, Supervisory Skills, Menu Planning, Training, Health Standards, Inventory Management, Interpersonal Skills, Presentation Skills

Industry

Hospitality

Description

Company Description Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter. Job Description Operations and Product Quality Ensure standards of presentation and preparation of food items meet hotel & brand standards. Ensure mise en place is carried out in your allocated area of work to meet forecasted demand. Maintain portion control guidelines in order to ensure the profitability of kitchen is maintained. Record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances are rectified immediately. Assists Sous Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Assists in determining how food should be presented and creates decorative food displays. Assist with quality control and menu planning where appropriate. Report all damage, hazards and wear and tear occurring within your areas of work. Assist with various cleaning duties as required. Assist with the ordering of food materials as required following company procedures. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Follow proper food handling/holding procedures to include the maintenance of the HAACP temperature thresholds of all food products. Communicate food cost percentage to the team and ensure compliance. Departmental Leadership – with the Sous Chef Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements Direct and coordinate the daily activities of all the hotel’s kitchens. Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviours. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and People and Culture as necessary. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Trains employees in safety procedures Complete daily food safety and hygiene audit to ensure compliance. Conduct daily briefing sessions and 15 minutes minor bytes to ensure compliance with food safety and hygiene standards. Schedule and assist team members to complete their online training as well as classroom training as per training calendars. Complete 2-hour credit courses a month. Communicate food cost percentage to the team and ensure compliance. Health, Hygiene & Safety Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards. Report and take appropriate action to correct any health or safety hazard. Liaise with Engineering regarding maintenance and repairs of equipment. Check and ensure the proper storage of raw and processed food items including the condition of food in freezers. Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic Ensure all work areas in the kitchen are kept tidy and clean. Qualifications Certificate in Food Principles and Cooking /Culinary Arts. Diploma an added advantage. Minimum 3 years’ Experience in the culinary, food and beverage, or related professional area. Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style. Commitment to delivering exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions with proven problem-solving capabilities offering support where required. Personal integrity, with the ability to work in an environment that demands excellence, time and energy. Experience of working with IT systems on various platforms Strong communication skills

Responsibilities

The Chef de Partie is responsible for ensuring food presentation and preparation meet hotel standards, assisting the Sous Chef with kitchen operations, and managing day-to-day kitchen activities. They also coach and guide team members while maintaining high standards of food hygiene and safety.