Scope of Position:

The Chef de Partie is responsible for assisting the Sous Chef in supervising and running his section in the corresponding kitchen and on demand in any other areas of the culinary operation.

Responsibilities:

1. Departmental:

Managerial Duties:

• The chef de partie’s mission is to take full responsibility for the food quality & presentation of the corresponding kitchen and, on demand, to assist other areas of the culinary operation.
• Supervise his kitchen section and cooperate with the other sections within the kitchen.
• Responsible to comply at all times with the standard quality requirements, stock management and techniques.
• The chef de partie should monitor and control the food quality, setup/presentation/buffet presentation, and timely delivery of the dishes in the corresponding kitchen.
• Ensure plating guides are up-to-date and distributed appropriately.
• Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
• Ensure that the dishes are prepared in the most authentic way as standards set and agreed by the Sous Chef/Chef de Cuisine.
• The Chef de Partie has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times by himself and his subordinates.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.
• Responsible for the ordering and requesting of the ingredients on a daily basis.
• Oversee and follow through the food safety standards set by Mandarin Oriental Al Faisaliah Hotel’s Safe & Sound and through the Riyadh Municipality rules and regulations.
• Ensure that Mandarin Oriental Al Faisaliah Hotel’s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.

Customer focus and colleague relations:

• Monitor and follow through on any requirements of VIP guests who are dining in the rooms as well as for special dietary requirements.
• Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.

• Communicate rules & regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.

• Facilitation and attending of daily shift briefings and attending monthly communication meetings within the culinary outlet.

• Effectively control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by their supervisors.

• Assist Chef de Cuisine to conduct regular hands-on dish training to ensure food knowledge and cooking methods are always up to date.
• Share the specific knowledge and recipes with all related colleagues.

• Give constructive feedback to the Chef de Cuisine/Sous Chef during annual appraisals for Demi Chef de Partie and Commis I & II.

Administrative Duties:

• Assist the sous chef/chef de cuisine to ensure the food safety related administration is in compliance with the standard and being followed accordingly.
• Ensure support is given to the commissary and butcher for the daily market list and inventory control.
• Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.
• Assist the Chef de Cuisine in other administrative matters for the outlet.

Additional Duties:

• Support other outlets for any events if required.
• Attend and participate in all required meetings as scheduled.
• Perform any other reasonable duties as required by the chef de cuisine.

Sustainable Responsibilities:

• This role involves implementing eco-friendly practices, educating guests and colleagues on sustainable initiatives, and continuously seeking ways to minimize the hotel's environmental footprint.
• Knowledge of waste sorting and recycling procedures. Energy Conservation: Water Conservation.
• Supporting sustainability initiatives.