Chef de Partie - (Portugal)

Chef de PartieRequirements:Min. 2-years’ experience in a galley operationHave a Chef apprenticeship or culinary schooling Min. 2-years’ experience as a pastry chef (relevant only to chef de partie – pastry)Have a pastry chef, confectioner apprenticeship or related culinary schooling (relevant only to chef de partie – pastry)Experience in a 4* or 5* operationsHighly proficient in spoken and written EnglishKnowledge of HACCPAwareness of waste management and recyclingSelf-organized, disciplined, and reliableGood problem-solving skills, team playerStress tolerantFamiliar with a multicultural working environmentWell-groomed and always wear a clean and proper uniform while on duty in a public areaRole and Responsibilities:Provide a professional and courteous service at designated workstations in accordance with company standards and proceduresKnowledge of food menus and recipesWelcome and greet guests when on restaurant duty or in a public areaPerform special duties during additional F&B eventsEnsure proper setup and “mise en place” as per company standardsPrepare show plates as instructed by the supervisorEnsure proper handover between shiftsTake an active role in creating a positive working environment between all departments onboardEnsure correct food item rotation (FIFO), storing, labeling, and temperature control at all workstationsInform the supervisor about any guest complaintsNotify the supervisor about any breakage and damage of equipment and machineryEnsure and maintain cleanliness in front and back of the house according to HACCP and safety regulationsEnsure correct handling of all equipment, machinery and chemicalsReport any potential safety hazardsAdditional tasks for tournant:Relieve each chef de partie and junior cook during absenceAdditional tasks for chef de partie – Portobello/Table L'Amour:Prepare dessert and cheese trolleys and offer them to the guestsIntroduce yourself to the guests and present the menuEnsure cleanliness of display and preparation areaAdditional tasks for chef de partie – night cook:Responsible for crew mess and crew fridgeEnsure set up of breakfast stationSupport breakfast chefAdditional tasks for chef de partie – pastry:Attend and conduct cooking demonstrationsSupporting the galley team during service timeResponsible for dessert - pastries for the River Café / TeatimeSide TasksParticipate in scheduled trainings, briefings, and meetingsPerform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off-loadingAssist with monthly inventories as per the supervisor's instructionAssist other departments as per the supervisor's instructionParticipate in all safety drills and ensure solid knowledge of designated safety role