Chef De Partie

In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

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

Chinese Regional Dishes

Guangong and Chiu Chow dishes

Prepares an extensive range of meat, vegetable, chicken and seafood dishes

Prepares sauces, condiments, seasonings and flavouring agents

Prepares Chiu Chou braised dishes

Prepares Chiu Chou dehydrated products

Sichuan dishes

Prepares a range of specialty chicken and duck dishes

Prepares a range of specialty seafood dishes

Prepares a range of vegetable dishes

Prepares braised meat dishes

Prepares hot and cold noodle dishes

Beijing dishes

Prepares specialty chicken and duck dishes

Prepares specialty seafood dishes

Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation

Prepares braised dishes according to regional style

Prepares noodle dishes

Shanghai dishes

Prepares specialty menu items using specialized and preserved commodities

Prepares specialty chicken and duck dishes

Prepares specialty seafood dishes

Prepares a range of vegetable dishes

Prepares braised dishes according to regional style

Prepares noodle dishes

Thai Regional Dishes

Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings

Prepares regional appetizers

Prepares soups

Prepares regional curries

Prepares regional sauces, dips and dressings

Indian Regional Dishes

Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breads

Prepares regional appetizers

Prepares soups

Prepares regional curries

Prepares regional breads

Malay and Nonya Regional Dishes

Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,

Prepares sambas, achar, and kerabu

Prepares soups and stocks

Prepares regional curries

Prepares regional rice dishes

Prepares regional noodle dishes

Indonesian Dishes

Prepares extensive range of regional food, including sates

Prepares regional curries

Prepares regional rice dishes

Prepares regional noodle dishes

Japanese Dishes

Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items

Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)

Prepare and produce Sashimi

Prepare and produce a range of mushimono (steamed) dishes

Prepare and produce a range of yakimono (grilled dishes)

Vietnamese Dishes

Prepares extensive range of regional food, including banquet, festive, and specialty menu items

Prepares and produces a range of salads

Prepares soups and stocks

Prepares chicken, meat, seafood and vegetable dishes

Prepares regional rice dishes

Prepares regional noodle dishes

Asian Desserts

Produces a range of liquid and solid deserts

Produces and presents a range of steamed sweet rice based desserts

Produces baked desserts

Dim Sum

Produces sweet and savoury dim sum

Produces deep fried dim sum

Produces baked dumpling

Produces a range of baked desserts

Buffet Food

Prepares and presents food for buffets

Prepares and presents desserts for buffets

Stores buffet items

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

House Rules and Regulation

Health and Safety

Grooming

Quality

Hygiene and Cleanliness

Works with Supervisor in manpower planning and management needs

Works with Supervisor in the preparation and management of the Department’s budget

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG hotels.​

Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.​

True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests ​

True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay​

True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs​

True Responsiveness: is about providing guests wi

• Diploma or Vocational Certificate in Culinary Skills or related field.
• 2-year related experience or an equivalent combination of education and experience.