Chef de Partie

POSITION SUMMARY

Reporting to the Executive Sous Chef, the Chef de Partie is responsible for preparing and servicing all food items according to the production standards established by the Executive Chef and the Pan Pacific Hotel. Additionally, this position is a hands-on supervisory role responsible for leading the Commis, Cook's Helpers & Apprentices, and providing guidance in accordance with the culinary standards, recipes, and menus of the Pan Pacific.

KEY RESPONSIBILITIES

•   Manage the daily operation in the assigned station, including all food ordering; assumes the role and responsibilities of the Sous Chef as required in their absence.
•   Prepare and service all food items according to Pan Pacific Hotel recipes and standards; Ensure consistency in taste and presentation of all food items.
•   Monitor and manage the quality and quantity control of food production and wastage to optimize food cost.
•   Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices and storage procedures. 
•   Ensure the freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
•   Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters. 
•   Acts as liaison between the Executive Chef, Executive Sous Chef and/or Sous Chef and the kitchen associates; Participates in the training of kitchen associates.
•   Has the ability and flexibility to work in all areas of the kitchen, such as Restaurant Hot & Cold line, Garde Manger and Banquet kitchen and to be scheduled to work opening and closing shifts as well as holidays and weekends. 
•   Monitors related equipment, reporting any problems or inconsistencies to the Sous Chef
•   Performs other related duties as required

Physical Aspects of Position (include but are not limited to): 

•   Constant standing and walking throughout the shift 
•   Frequent lifting and carrying up to 30 lbs 
•   Occasional kneeling, pushing, pulling, lifting 

COMPETENCY PROFILE 

Attributes

Attention to detail - Able to maintain a sustained level of concentration in a high-pressure environment ensuring quality in all food production and service is consistent with the Hotel standards.

Flexibility - Demonstrated ability to be adaptive and accepting of new ideas, and a willingness to approach new challenges and adjusts plans to meet new priorities; able to manage multiple priorities and tasks in the regular course of work.

Professionalism - Regulates own behaviour, understanding the hotel culture and acts appropriately in the execution of duties; Contributes an energetic and positive attitude to the hotel atmosphere.

Decisiveness -  Proven consistency in making sound decisions sometimes in pressurized or time-sensitive environments and service.

Initiative - Demonstrates the tendency to contribute ideas and initiate new ways of working, shows enthusiasm for project work and special assignments.

Skills

Leadership - Leads by example in behaving in an honest and trustworthy manner; treats others fairly; builds strong and trusting relationships with others; practices open communication.

Team Building - Promotes team achievement, contributes to the development and success of department objectives; supports and encourages team members; is respectful, actively listens to and seeks out opinions and ideas from the team.

Interactive Communication - Adapts content, style, tone and medium of communication to suit the target audience's language and level of understanding; takes others' perspectives into account when communicating or presenting information; facilitates open communication and information exchange.

Conflict Management - Defuses difficult situations by being assertive; facilitates discussions between parties to explore differences and help find common ground; uses tactful approach to work with others to identify solutions to emerging conflicts and or issues

SELECTION CRITERIA

Qualifications and Technical Experience

§Red Seal or equivalent certification; Food Safe 1 and WHMIS certificates are essential.

§Minimum of two years' experience in a culinary supervisory position in an equivalent size and style of operation 

§Undergraduate degree from an accredited culinary school is an asset or equivalent level of experience.

§Knowledge of current market trends, menu design and styles that are in line with industry standards. 

§Excellent oral & written communication and interpersonal skills

§Computer Skills – Proficient in Excel, Word and Outlook

§Able to maintain a sustained level of concentration in a high-pressure environment, ensuring quality in all food production and service is consistent with the Hotel standards.