As an active member of the culinary team, the Demi Chef de Partie will oversee the Culinary Division for Raffles and Fairmont Makati, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.
Organize together with the Chef de Partie shifting in the section with regards to mise en place production and its services.
Together with his/her Chef de Partie write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
Oversee the selection, training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development
Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times
Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests
Responsible in helping to attain food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery(and quality) of all food items
Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls
Ensure that all kitchen operations are compliant with legislated food safety regulations
