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
1. Knowledge and Ability
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To have thorough knowledge of all SOP’s and P&P’s for Culinary department
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To have thorough knowledge of local rules and regulations
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To have advance knowledge Accor Online Platforms
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To have extensive knowledge of hospitality sector, especially upper luxury segment
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To have thorough knowledge about Raffles brand values, LQA Standards and Forbes Standards,
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Good written and verbal communication skills in English
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Able to develop rapport with colleagues and management staff
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Ability to work cohesively with co-workers as part of a team
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Ability to focus attention on guest needs, remaining calm and courteous at all times
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Ability to promote positive relations with guests and patrons
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Able to exercise good judgement with difficult guests
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Understanding and ability to work in a multi-cultural environment
2. Service
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Foster Raffles Values; Authenticity, Humility, Excellence, Generosity, Graciousness, Stewardship
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Internalize Raffles Brand personality; Charismatic, Cultured, Charming, Warm, Witty, Joyful
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Go extra mile to make sure every employee's needs are not just met, but exceeded.
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Treat every employee with respect and make them feel valued
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Create relationship with employees that is based on open and sincere communication which leads to building long lasting trustful relationships
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Go extra mile to make sure every guest needs are not just met, but exceeded.
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Assist and support team members and other departments in order to ensure a smooth operation
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Hire the right talent in the right position and ensure that existing talents are retained to have employees who exhibit higher engagement
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Save cost and time by following innovative practices and implementing them to existing processes for adapting changing conditions
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Never fail the Top 5 Service Excellence
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Look at me
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Smile at me
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Talk to me
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Listen to me
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Thank me
3. Operations
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Plan and coordinate the activities of the team to ensure operative effectiveness.
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Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
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Ensure to contribute to achieve the objectives set within the culinary department.
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Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
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Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
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Ensure that the team has been trained for all safety provisions.
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Analyse food costs and determine most cost-effective recipes while ensuring that standards are maintained
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Identify optimal, cost effective use of the resources and educate the team on the same.
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Monitor the operations of the assigned function to ensure that the food wastage is minimized.
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Ensure that all dishes are prepared according to the recipe and to the correct quantity.
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To ensure that the section is being kept clean and tidy at all times as per the standards.
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Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
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Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
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Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
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To ensure that Commis chefs receive the appropriate training and optimum guidance.
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Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated. promptly to the Executive Sous chef or Executive chef.
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Attend to day-to-day problems and needs concerning equipment and food supplies.
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Ensure to monitor quantity and quality of food products to ensure compliance with the stand
4. Leadership
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Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
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Be well versed in hotel fire & life safety/emergency procedures
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Attend all briefings, meetings and trainings as assigned by management
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Report for duty on time always wearing clean and complete uniform
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Always maintain a high standard of personal appearance and hygiene
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Perform other reasonable duties assigned by the assigned by Manager / Management of the Hotel
5.Values
Authenticity-
Humility
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Excellence
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Generosity
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Graciousness
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Stewardship
SECTION THREE: JOB SPECIFICATIONS
Position Demi Chef de partie
CHARACTERISTICS
REQUIRED
ESSENTIAL
DESIRABLE
PHYSICAL
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Neat appearance
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Articulate
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Good Posture
LANGUAGES
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Oral and written fluency in English
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Local language
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Other languages
QUALIFICATIONS /
TRAINING
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Post-Secondary Education or relevant qualifications in Hotel Management
WORK EXPERIENCE
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Minimum 2 year as Demi chef de partie experience preferably in luxury hotel
DISPOSITION
Leadership;
Relationships;
Character;
Potential
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Motivator and self-starter
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Displays initiative
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Commitment to professional values
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Team builder
OTHERS
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Industry Network
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Good training skills
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Coaching certificate
