Chef de Partie - Steakhouse
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Job Number 19073799
Job Category Food and Beverage & Culinary
Location Sheraton Milan San Siro, Via Caldera 21, Milan, Milano, Italy VIEW ON MAP
Brand Sheraton Hotels & Resorts
Position Type Non-Management/Hourly
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Prepare special meals Vegan\gluten free\ vegetarian\ no lactose etc.… etc.… Must important be aware of the entire allergens existing and know how to prepare dishes without those items. Regulate temperature of ovens in base of the cooking items, broilers, grills, and roasters. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86'ed items and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in , training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
- Preparing, cooking and presenting dishes within your specialty
- Managing and training any demi-chef de parties or commis working with you
- Helping the sous chef from all brigade to develop new dishes and menus
- Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
- Great cooking skills
- A cool head
- An ability to delegate appropriately
- Organizational flair
- A grasp of profit margins
Who’s the Perfect candidate:
Someone who enjoys the fast pace of working in a kitchen. You also need to be able to stay calm and work as part of a team during a frenetic service. As head of your section you need to be confident enough to manage the commis chefs working with you - and to give them clear instructions.
A creative brain and focused on details, guest satisfactions and quality of product. Be a sample in attitude and professionally .
Argentinian nationality is prefered but not mandatory.