Join to apply for the Senior Chef de Partie role at Waterford Marina Hotel.
The Waterford Marina Hotel is currently recruiting a Senior Chef de Partie to join our growing team. Under the general guidelines of the Departmental Supervisor/Manager, the Chef de Partie will ensure the day-to-day operations are carried out in line with department and hotel standards, providing 100% quality service to guests at all times, and carrying out duties in accordance with statutory health and safety requirements.
Key Responsibilities:
* Ensure all guest queries are handled promptly and efficiently.
* Meet all guest requests or seek suitable alternatives from the senior chef on duty (e.g., special dietary needs, VIPs, special requests).
* Assist in maximizing revenues, cost percentages, and menu structure through suggestion and feedback.
* Update all menus consistently and seasonally according to standards.
* Notate recipes and ideas shown in the kitchen and produce them upon request.
* Check product against standards for consistency daily.
* Prepare and serve products to the correct standards prior to presentation to guests.
* Stay informed of relevant competitor information and market changes; suggest changes to services/prices as appropriate.
* Partake in any courses organized by management.
* Follow HACCP procedures at all times.
* Maintain a clean and safe working environment at all times.
* Learn the process of achieving the F&B budget.
* Liaise with Room Service, Restaurant, Bar, Inca team, and Conference & Banqueting departments to ensure all guest requests are attended to efficiently.
* Be aware of hotel promotions, corporate promotions, or special activities in the hotel/area.
* Support kitchen porters during busy periods or as requested by Department Managers.
* Assist in production in all areas of the kitchen.
* Help with any reasonable guest and staff promotional events when required.
* Ensure a good working relationship with the team in the hotel.
* Provide excellent customer care when interacting with all guests.
* Identify reasonable needs in regards to tools and utensils to meet and exceed all standards.
Skills: Chef, hotels, menu, HACCP
Seniority Level:
Mid-Senior level
Employment Type:
Full-time
Job Function:
Management and Manufacturing
Industries:
Food and Beverage Manufacturing
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