Chef de Partie

4 weeks ago

Kuala Lumpur, Malaysia Samadhi Retreats Sdn Bhd Full time

GENERAL DUTIES

The Head of Concierge is responsible for soliciting and managing of reservations related opportunities. Manages and provides training and work assignments to Concierge staff, as first point of contact for guest inquiries. Actively up-sells each business opportunity to maximize revenue opportunity. Achieves personal and team related revenue goals. Responsible for driving guests’ loyalty by delivering service excellence throughout each customer experience. Provides service to our guests in order to grow share of the account on behalf of the company.

MANAGEMENT RESPONSIBILITIES

1. Build teamwork and enhance the team’s commitment to their work and the property.

2. Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources.

3. Communicate the vision and brand personality to the team and ensure it is integrated in the department’s business practices.

4. Actively and successfully train people for current assignments and future growth.

5. Set and communicate high performance standards.

6. Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.

7. Ensure all employees under your supervision are scheduled in accordance with business needs.

DUTIES AND RESPONSIBILITIES

1. Be always punctual for scheduled shifts and keep a good attendance record.

2. Maintain high cooking standard with the basic cooking skills and the hygiene regulation.

3. Maintain good positive attitude.

4. Report directly to Head chef or Sous-Chef.

5. Work closely with the Sous-Chef and Head Chef to ensure the kitchen is running smoothly and efficiently.

6. Prepare and cook food according to the recipes.

7. Inform your direct superior about the stock control.

8. Attend and assist to every food training conducted by the Sous-Chef or the Chef

9. Ensures that customers are served quality food at all times.

10. Prepare the food and supply orders every day.

11. Check the products upon delivery in accordance with the purchase order and invoice.

12. Make sure there is a good food rotation in the store room, refrigerator and freezer.

13. Be responsible for proper storage, labeling and use all food supplies to prevent unnecessary spoilage and to maintain cost control.

14. Maintain the usual kitchen hygiene standard on a daily base, inside & outside.

15. Teach the junior staff about the standard hygiene regulation.

16. Keep the kitchen, dishes and storage areas clean and organized.

17. Performs extra duties from time to time as required.

18. Full co-operation with the management team.

19. Good team work and co-operation with all staff members.

FINANCIAL RESPONSIBILITIES

1. Assist in the preparation of the annual business plan for the department.

2. Control cost whilst ensuring quality and service standards are not compromised.

OTHERS

1. Adjust to changes in job requirements and the property’s operational strategies to meet business needs.

2. Maintain an efficient and effective administrative system.

3. Continue professional development by self-directed learning and participation in group sponsored training programs.

4. Keep abreast of developments affecting your field of expertise.

Job Requirement

1. Applicant must possess at least a Higher Secondary/STPM/”A” Level/ Pre-U or Professional Certificate in Hospitality/Tourism/Culinary Management or equivalent.

2. Culinary school education is a plus.

3. Experience in Asia and Western Cuisine is required.

4. Experience in stock and food ordering is a plus.

5. Preferred 2 years experience in a kitchen setting.

**Location**: Villa Samadhi, KL

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