Chef De Partie (Asian Cuisine) - Swissotel Living Bodrum

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Reporting to the Sous Chef responsibilities and essential job functions include but are not limited to the following:               

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues. 

• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards.  

• Actively share ideas, opinions and suggestions in daily shift briefings.  

• Ensure all kitchen Colleagues are aware of standards and expectations. 

• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback.  

• Continually strive to improve food preparation and presentations.

• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.  

• Have full knowledge of all menu items, daily features and promotions. 

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.  

• Follow kitchen policies, procedures and service standards.  

• Follow all safety and sanitation policies when handling food and beverage.  

• Assists with other responsibilities and duties in the absence of a team members or other tasks assigned by the manager. 

• Follows all policies and procedures ascertained by the hotel. 

• Previous experience in the culinary field required - Asian Cuisine experience is a must.  

• Diploma Certification in a Culinary discipline an asset.  

• Computer literate in Microsoft Window applications an asset.  

• Strong interpersonal and problem-solving abilities. 

• Highly responsible & reliable.  

• Ability to work well under pressure in a fast-paced environment.  

• Ability to work cohesively as part of a team.  

• Ability to focus attention on guest needs, remaining calm and courteous at all times.