Chef De Partie - Jojo (Italian Kitchen)

- Hotel school or equivalent education preferred
- Should have attained some level of hospitality or technical college schooling in cooking but not a pre-requisite.
- English Required
- Thai (able to communicate)
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Co-ordinate and organize menu production and food service
- Prepare for menu production and food service
- Cook and serve menu items for food service
- Co-ordinate and complete end of service requirements
- Work co-operatively as part of a kitchen production team.
- Display methods of leadership used to manage staff performance which encourages participation in the work environment.
- Display characteristics of a work environment which encourages teamwork and fosters staff motivation.
- Apply financial information to management activities.
- Establish and maintain a purchasing and ordering system.
- Establish and maintain a financial control system.
- Maintain a production control system.
- Select and utilize technology.
- 5-7 years cooking and food preparation in 5 star hotels

1. Check all parts of the kitchen, including pot and dish wash areas for cleanliness, order and correct storage and stock rotation.

2. Control adequate mise en place preparation for next day, sauce, stock, fish etc.

3. Check and control daily mise en place according to Sous Chef.

4. Ensure smooth, prompt and top class service to guests.

5. Assist in making food requisitions.

6. Report any pending problems.

7. Responsible for basic on the job training with Demi- s, Commis and Cooks

8. Be multi skilled with thorough knowledge of all hotel food outlets and menus.

9. Taste and examine food prepared and make necessary adjustments and replenish food when necessary.

10. Be responsible for minimizing food wastage.

11. Follow food safety program and ensure all associates have working knowledge of the program.

12. Assist the Sous Chef in the performance of his/her duties.

13. Be responsible for the proper scheduling, training, vacation planning and manning of associates.

14. Ensure all assigned areas are kept clean and any machinery in own section is kept clean, in proper condition and well handled.

15. Be familiar with the local requirements and sanitation regulations.

16. Responsible for planning, researching and preparing new creative items as well as menu recommendations for future use.

17. Responsible of checking the ordering of the daily requisitions in assigned kitchens.

18. Required to attend the daily briefing held by the Director of Culinary and is required to cascade the information to associates prior to every shift.

19. Uphold the Starwood Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates.

20. Attend and comprehend all information discussed at the briefing sessions.

21. Personal appearance is an important requirement. Grooming for kitchen associates should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance.

22. Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards our internal guests. Never speak in a loud voice to other associates.

23. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related The St. Regis and Starwood Policies.

24. Align management style, working practices and conduct with - Hotel Name- Hotel Vision, Corporate Values and policies. To comply with The St. Regis- s Code of Conduct at all times.

25. Be well versed and knowledgeable of The St. Regis Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

26. Undertake any additional duties as requested by the Director of Culinary, supervisor or Hotel Management.