Chef de Partie

Job overview

Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.

At Holiday Inn we look for people who are dynamic, confident and ambitious; people who excel in their role and help our guests succeed too.

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Communicates politely and display courtesy to guests and internal customers
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:

a. House Rules and Regulation

1. Health and Safety
2. Grooming
3. Quality
4. Hygiene and Cleanliness
5. Performs related duties and special projects as assigned

• Prepares, cooks, serves and stores the following dishes:
  • Appetizers, Savories, Salads and Sandwiches
    • Applies organization skills for mise en place
  • Sauces
    • Produces hot and cold sauces for menu items ensuring consistency
  • Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
  • Poultry and Game dishes
  • Meat dishes
    • meat marinades
    • carve meats
  • Fish and shell fish
    • sauces for fish and shell fish
    • garnishing techniques and methods of service for fish
  • Pastry, cakes and yeast goods
    • petits fours
    • desserts
  • Hot and cold deserts
    • Decorate, portion and present
  • Plates and Terrines
    • Prepares pastries for pate en croute

Basic reading, writing and math skills. Some food preparation experience or training preferred.

Preferred to have a degree/diploma in Food Production and Patisserie from recognized institute

Job overview

Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.

At Holiday Inn we look for people who are dynamic, confident and ambitious; people who excel in their role and help our guests succeed too.

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Communicates politely and display courtesy to guests and internal customers
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:

a. House Rules and Regulation

1. Health and Safety
2. Grooming
3. Quality
4. Hygiene and Cleanliness
5. Performs related duties and special projects as assigned

• Prepares, cooks, serves and stores the following dishes:
  • Appetizers, Savories, Salads and Sandwiches
    • Applies organization skills for mise en place
  • Sauces
    • Produces hot and cold sauces for menu items ensuring consistency
  • Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
  • Poultry and Game dishes
  • Meat dishes
    • meat marinades
    • carve meats
  • Fish and shell fish
    • sauces for fish and shell fish
    • garnishing techniques and methods of service for fish
  • Pastry, cakes and yeast goods
    • petits fours
    • desserts
  • Hot and cold deserts
    • Decorate, portion and present
  • Plates and Terrines
    • Prepares pastries for pate en croute

Basic reading, writing and math skills. Some food preparation experience or training preferred.

Preferred to have a degree/diploma in Food Production and Patisserie from recognized institute