Demi 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.

1. Knowledge and Ability

• To have thorough knowledge of all SOP’s and P&P’s for Culinary department
• To have thorough knowledge of local rules and regulations
• To have advance knowledge Accor Online Platforms
• To have extensive knowledge of hospitality sector, especially upper luxury segment
• To have thorough knowledge about Raffles brand values, LQA Standards and Forbes Standards,
• Good written and verbal communication skills in English
• Able to develop rapport with colleagues and management staff
• Ability to work cohesively with co-workers as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Ability to promote positive relations with guests and patrons
• Able to exercise good judgement with difficult guests
• Understanding and ability to work in a multi-cultural environment

2. Service

• Foster Raffles Values; Authenticity, Humility, Excellence, Generosity, Graciousness, Stewardship
• Internalize Raffles Brand personality; Charismatic, Cultured, Charming, Warm, Witty, Joyful
• Go extra mile to make sure every employee's needs are not just met, but exceeded.
• Treat every employee with respect and make them feel valued
• Create relationship with employees that is based on open and sincere communication which leads to building long lasting trustful relationships
• Go extra mile to make sure every guest needs are not just met, but exceeded.
• Assist and support team members and other departments in order to ensure a smooth operation
• Hire the right talent in the right position and ensure that existing talents are retained to have employees who exhibit higher engagement
• Save cost and time by following innovative practices and implementing them to existing processes for adapting changing conditions
• Never fail the Top 5 Service Excellence

• Look at me
• Smile at me
• Talk to me
• Listen to me
• Thank me

3. Operations

• 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

4. Leadership

• 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

5.Values

• Authenticity
• Humility
• Excellence
• Generosity
• Graciousness
• Stewardship

SECTION THREE:                     JOB SPECIFICATIONS

Position                                               Demi Chef de partie

CHARACTERISTICS

REQUIRED

ESSENTIAL

DESIRABLE

PHYSICAL

• Neat appearance
• Articulate
• Good Posture

LANGUAGES

• Oral and written fluency in English
• Local language

• Other languages

QUALIFICATIONS /

TRAINING

• Post-Secondary Education or relevant qualifications in Hotel Management

WORK EXPERIENCE

• Minimum 2  year as Demi chef de partie experience preferably in luxury hotel

DISPOSITION

Leadership;

Relationships;

Character;

Potential

• Motivator and self-starter
• Displays initiative
• Commitment to professional values
• Team builder

OTHERS

• Industry Network
• Good training skills

• Coaching certificate