Chef de Partie (Jefe de partida) - PESTANA CR7 GRAN VÍA
City:
Madrid
Scope
Responsible for the organization, control and efficient execution of a designated section (corner or department) of the kitchen, according to the specified standards of the hotel.
Responsabilities and areas of action
- Prepare menus in collaboration with colleagues.
- Ensure adequacy of supplies at the cooking stations.
- Prepare ingredients that should be frequently available (vegetables, spices etc.).
- Follow the guidance of the executive or sous chef and provide input in new presentations or dishes.
- Put effort in optimizing the cooking process with attention to speed and quality.
- Enforce strict health and hygiene standards.
Behavioral Competencies
Planning and Organization (Be Efficient)
Dealing with complexity (Being Efficient)
Leadership and People Development (Be Collaborative)
Business Orientation (Be Efficient)
Goal Orientation (Be Efficient)
Adaptation to Transformation (Be Agile)
Customer Focus (internal and external) (Be Passionate)
Team-work (Be Collaborative)
Problem Analysis and Solving (Be Efficient)
Resilience (Be Agile)
Rigor and Attention to Detail (Be Efficient)
Proactivity (Be Efficient)
Enviromental and social Consciousness (Be Conscious)
Technical Competencies
Culinary tecnhiques
Cooking Procedures & Methods
Team Management
English
Job Segment:
Food Service, Chef, Culinary, Kitchen, Hospitality