CHEF DE PARTIE NIGHT - GRAN MELIA HOTEL PALAZZO CORDUSIO MISSION: Ensures that food service is carried out successfully and in line with the quality standards defined by the Hotel.
Responsible for the quality, preparation and presentation of food produced in the assigned kitchen.
Responsible for the efficiency of employees in their team and the cleanliness, hygiene and tidiness of the areas under their responsibility. OPERATIONS Together with their immediate superior, ensures that there are sufficient staff members to cope with the workload within the authorised staffing limits for the existing occupancy and based on the estimated number of covers for the respective period. Ensures staff carry out preparations in line with the procedures and presentation defined in the quality standards, recipes and photographs, supervising the control of portions and that waste is minimised both in the hot kitchen and in the cold kitchen. Constantly supervises the efficiency and productivity of each and every one of the employees in their area while also ensuring the correct use of products and work equipment and monitoring its correct functioning. Ensures that all services provided to the consumption area are performed smoothly and that specifications are met in terms of garnish, cooking times, etc... Ensures that all safety, cleanliness and hygiene standards are met in all aspects of the operation and that the highest standards of hygiene, cleanliness and order are maintained in the storage areas, cold stores, refrigerators, etc... as well as in all areas under their responsibility. Assists their superiors in defining special menus and suggestions for the day depending on the availability of products. Ensures that safety and hygiene regulations are understood and applied correctly in the performance of duties, minimising risks and the number of accidents caused by unsafe practices. Prepares product orders for the consumption area based on the forecast number of covers and submits them to their immediate superior for approval. Maintains close communication with their immediate superior to coordinate interactions of their area with other kitchen areas, the consumption area and other departments in the Hotel. Ensures that all refrigerated products are in good condition, using the least recent ones and saving the newer ones for later use.
Constantly verifies that the refrigerators and cold stores are kept at the appropriate temperature. ECONOMIC-FINANCIAL Be knowledgeable of their department's budget. Is knowledgeable of the department's economic performance. Is knowledgeable of the economic goals of the hotel and their department, as well as their fulfilment. HUMAN RESOURCES Support and participate in the development plans of core staff and trainees (if applicable). Be knowledgeable of the development plans and tools in Human Resources and promote their use (Melia Home, climate, E-melia, development plans, Moving-Up, Graduates Programs, Code of Ethics...). Identify high potential staff, as well as actively participate in the development of the team and trainees (if applicable). Support the implementation of action plans that impact on the commitment and climate of the team. Encourage the participation of their team in the wellness programmes available at the Hotel. Promote the use of social media following the guidelines established by the company. CUSTOMER EXPERIENCE Be knowledgeable of the Brand philosophy, implementing the standards, operational and identity manuals that apply to their department. Ensure the customer's experience and personalise their stay, anticipating their needs and exceeding their expectations. Deal with customer incidents, communicating the actions taken to the person in charge.
Escalate the incident to the person in charge if a solution cannot be found. To know and participate in the achievement of the objectives of the Voice of the Customer and to ensure that these objectives are met, participating in the improvement plans established in their area. Be knowledgeable with the Sensory Architecture established for their areas and ensure compliance with it. Be knowledgeable of the hotel's services and facilities as well as the entertainment programme, experiences and events, ensuring that the team has all the information to be able to promote them to guests. HEALTH & SAFETY// HEALTHY WORKPLACE Be knowledgeable of the hotel's evacuation plan . Support in the responsibilities assigned to them in the Centre's Self-Protection Manual or local equivalent in other countries. Be knowledgeable of the methods, work procedures and risks inherent to their activity. Be knowledgeable of the individual protection equipment of the department and to support in its correct implementation and use by means of the corresponding training actions. Assume the responsibilities assigned in the Occupational Health and Safety Management System Manual. SUSTAINABILITY Promote the local gastronomy of the destination. Promote healthy eating patterns for employees. Minimise food waste. Ensure the separation of waste generated in their area of responsibility. REQUIREMENTS EDUCATION AND TRAINING: University degree and/or higher qualification in Tourism; Gastronomy/Culinary/Cooking training...; Training in Food Handling. LANGUAGES: Local language (depending on the geographical location of the property) and advanced English.
SPECIFIC KNOWLEDGE: Knowledge of food handling, hygiene and food safety. Own culinary knowledge Proficient in Office package and tools related to the position. Knowledge of hotel operations. Versatility within the services on offer Teamwork, passion for service and customer oriented. Team spirit. Proactivity. EXPERIENCE: Minimum 2 years of experience in a similar position in 4 and 5* hotels.
