Chef de Partie

Discover your Calling!

At Rosewood, Relationship Hospitality. It’s in our genes - a natural desire to deliver meaningful and heartfelt experiences. “It’s a calling”. At Rosewood Hotel Group we work instinctively and from the heart to master and elevate our craft. Together, we push the boundaries to impart magic into every day. We care for people, and make it our purpose to build long-lasting, genuine relationships.

Here, we do what we were born to do.

Rosewood Hotel Georgia is hiring for Chef De Partie.

The Chef De Partie will be responsible for preparing and servicing all food items, according to the production standards established by the Executive Chef. Maintains par stock, receives, and examines food products and supplies to ensure quality and quantity meet hotel standards and specifications. Training of all entry level culinary staff on both the hot and cold lines of the kitchen in accordance with standards and policies. Required to be proficient in knife and kitchen equipment, as well as the preparation of soups, sauces, and plate presentation.

Key Responsibilities

• Meet with Ex. Sous Chef/Executive Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Upkeep of daily mise-en-place at perfect condition to ensure first class production. Assist in maintenance and inform Kitchen leadership of shortages in mise-en place required for service.
• Encourage potential and apprentice chefs in their work, offering guidance in accordance with culinary standards, recipes and menus of hotel. Assist in storage of food items.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Ensure that opening shift completes startup of Kitchen/Banquet line and designated prep work.
• Prepares and services all food items according to hotel recipes and standards.
• Ensures consistency in presentation of prepared food items; Ensures minimum waste related to food preparation.
• Meets demands to a high standard of quality and in a timely manner.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Demonstrate knowledge and is willing to learn and strive to achieve proficiency under guidance from the Executive Chef/Executive Sous Chef.
• Maintain and strictly abide by Provincial/Federal sanitation/Health regulations and Hotel requirements.
• Maintain professional business confidentiality as required. Attend departmental briefings and mandatory meetings.
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain highest standard of professionalism, ethics, grooming and attitude towards guests, clients & internal guests. Contribute an energetic and positive attitude to the hotel atmosphere. Perform other related duties as required.
• Other duties as required.