Chef De partie

Raffles is a collection of luxury hotels and resorts worldwide, each distinguished by its luxury, elegance and residential charm. Raffles Hotels & Resorts are one-of-a-kind properties, each one a landmark in its respective city, positioned at the top of its local market and rated among the very best in the world.

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Ensure to contribute to achieve the objectives set within the culinary department.
• Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
• Ensure that the team has been trained for all safety provisions.
• Analyse food costs and determine most cost-effective recipes while ensuring that standards are maintained
• Identify optimal, cost effective use of the resources and educate the team on the same.
• Monitor the operations of the assigned function to ensure that the food wastage is minimized.
•   Ensure that all dishes are prepared according to the recipe and to the correct quantity.
•  To ensure that the section is being kept clean and tidy at all times as per the standards.
•  Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
•  Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
•  Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
•  To ensure that Commis chefs receive the appropriate training and optimum guidance.
•  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated. promptly to the Executive Sous chef or Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• Ensure to monitor quantity and quality of food products to ensure compliance with the stand

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time always wearing clean and complete uniform
• Always maintain a high standard of personal appearance and hygiene
• Perform other reasonable duties assigned by the assigned by Manager / Management of the Hotel