Chef de Partie - Buenavista Golf

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MISSION: Oversees that food service preparation is carried out successfully in accordance with the quality standards established by the Hotel. Responsible for the quality, preparation, and presentation of the food produced in the assigned kitchen. Responsible for the efficiency of the employees under their supervision, as well as for the perfect state of cleanliness, hygiene, and order in the areas under their responsibility.

• Together with their immediate supervisor, ensures that there is sufficient staff to handle the necessary workload within the staffing levels authorized for the existing occupancy, based on the estimated number of covers for the respective period.
• Monitors that staff carry out preparations in accordance with the procedures and presentation established in the quality standards, recipes, and photographs, supervising portion control and ensuring that waste is kept to the minimum acceptable level, in both the hot kitchen and the cold kitchen.
• Continuously supervises the efficiency and productivity of each and every employee in their section, while ensuring the proper use of products and work equipment, and monitoring the proper functioning of the latter.
• Ensures that all services to the point of consumption are carried out without setbacks and that the requested specifications are met regarding garnishes, cooking times, etc....
• Complies with and ensures compliance with safety, cleanliness, and hygiene standards in all aspects of the operation, and that the highest standards of hygiene, cleanliness, and order are maintained in the cold storage rooms, refrigerators, chillers, etc.... as well as in all areas under their responsibility.
• Assists their superiors in establishing special menus and daily suggestions according to product availability.
• Ensures that safety and hygiene standards are understood and correctly applied in the performance of tasks, minimizing risks and the number of accidents arising from unsafe practices.
• Prepares product orders for the point of consumption based on the forecast of covers and submits them for approval to their immediate supervisor.
• Maintains close communication with their immediate supervisor to coordinate the interaction of their section with the other kitchen areas, the point of consumption, and other Hotel departments.
• Monitors that all refrigerated products are in good condition, using the oldest items first and separating newly received items for later use. Continuously verifies that the appropriate temperature is maintained in refrigerators and cold storage rooms.