Chef de Partie

Job description

Key tasks

• Helps to prepare recipe cards and the training plan for staff
• Organizes the schedule in conjunction with the sous chef in charge.
• Ensures there is the correct manpower for each shift.
• To ensure he or she follow the directions of their superiors
• To ensure the highest of quality of the products and presentations
• To lead by example, when ordering of food items
• To ensure they are checked at receiving if they are not good to call Executive Sous Chef or Executive Chef
• To ensure the regular training of their staff
• To minimize any wastage and control their respective food cost.
• To assist, supervise and control the events, the production in general and the à la carte production
• To prepare every courses as well as mis en place at the respective post.
• To ensure the quality of the prepared courses.
• To be jointly responsible for the preparation of the market list.
• To be jointly responsible for the daily store order.
• To be jointly responsible for a cost-conscious acting at the respective post.
• The daily control of the cold-storage houses and refrigerators.
• To allocate the individual tasks to the Demi chefs de partie and Commis de Cuisine.
• To be jointly responsible for the subordinated employees, especially trainees and apprentices.
• To clear and take care of the equipment at the respective post.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

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Desired profile

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential Thai (Primary tongue)