Company Description
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.
Job Description
- 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
- 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
- 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
- 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
Qualifications
Additional Information