Duties and Responsibilities

As Demi Chef de Partie, I will assume full responsibility for the efficient operation in the following:

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. 

• Assume 100% responsibility for quality of products served. 

• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications. 

• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. 

• Follows proper plate presentation and garnish set up for all dishes. 

• Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability. 

• Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety. 

• Ensures all equipment and working area are kept clean and in good working condition.

• Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.

• Strictly adhere to LQA standards and guest comments.

Qualifications

To execute the position of Demi Chef de Partie, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.

• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

• Fluent in English

• EU passport or valid Swiss work authorization required