Division: F&B
Department: F&B
Reports to: Sous Chef Chef de Cuisine
Direct Reports: Demi Chef de Partie / Commis
Last Updated: February 2024 Location: Cyprus

POSITION SUMMARY

The Chef de Partie is responsible for working and supervising an assigned area or section in the kitchen, including all tasks related to food production within the section. The Chef de Partie follows the instructions given by the Sous Chefs and Chef de Cuisine to ensure the quality and consistency is maintained and takes responsibility to organize and supervise the activities of the cooks to support the same goals.

PRIMARY RESPONSIBILITIES:

• Works and supervises a specific area of an assigned Outlet ensuring the product consistency is attained and maintained regarding quality, appearance and taste.
• Ensures all employees perform the correct techniques and that they are familiar with relevant items and products.
• Ensures that all products and services are delivered accurately and in a timely manner while performing quality checks before service.
• Ensures that working stations and kitchen equipment are organized, clean and tidy at all times.
• Monitors daily operations stock and reports any shortages to anticipate needs and demand.
• Minimizes wastage and strives to reduce cost.
• Ensures items are stored properly with the correct labeling.
• Assists with the opening and closing processes and procedures of the Outlet.
• Ensures the Chef de Cuisine, Senior Sous Chef and Sous Chefs are informed of daily operations, raising any problems or concerns such as item quality and employee performance.
• Assists with the training and development of cooks, openly sharing knowledge.
• Establishes and maintains effective workplace relationships.
• Ensures timely reporting of malfunctioning or maintenance deficiencies to appropriate area.
• Maintains and exceeds Food Safety Standards in line with company policy, or as directed by management.
• Assists to ensure the punctuality and appearance of all Outlet employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• Attends daily briefings and meetings when required.
• Adheres to all Company policies and processes.
• Reports accidents, injuries and unsafe work conditions to supervisors.
• Performs other reasonable job duties as assigned by supervisors from time to time.

KEY PERFORMANCE INDICATORS:

• Strong knowledge of relevant products, services and procedures
• Continuous progress of Technical Skills
• Staff retention and development
• Hygiene Standards are met

QUALIFICATIONS:

Experience

• Minimum 5 years professional kitchen experience with 2 years in a similar role in Five-star hotels
• Experience in a high-volume operation, working with international teams
• Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position

• Education
• Culinary diploma from an accredited school
• Food Safety training / certificate (ISO22000 preferred)

Skills

• Hands-on, cuisine oriented primary skill set
• Good management and leadership qualities
• Good understanding of food cost
• Quality management and quality control
• Fluent communication in English and Greek is a must; any other language will be considered as a strong advantage

PERSONAL COMPETENCIES:

• Attention to detail
• Achieves agreed objectives and accepts accountability for results
• Displays a high commitment to delivering results
• Leads others to achieve business objectives
• Communicates effectively
• Displays the highest level of integrity
• Ability to maintain discretion
• Self-motivated
• Approachable

Please submit your application though our website https://melcoresorts.wd3.myworkdayjobs.com/en-US/careeror please send an email directly to careers@melco-resorts.com.cy