Chef de Partie

REPORTS TO: Senior Chef de Partie

SUCCESSION/PROGRESSION : Senior Chef de Partie

JOB FAMILY: Back of House

KEY RELATIONSHIPS: Supervisors Demi Chef de partie, Commis chef

LOCATION: Work in multiple sites as per Business needs

JOB PURPOSE: Responsibility and ability to run all different type of sections in a kitchen, under the

guidance of the Sous Chef.

KEY ACCOUNTABILITIES/ RESPONSIBILITIES

OPERATION

• Assisting preparing the daily mise en place in designated section

• Ensure adequacy of supplies at the cooking station

• Prepare ingredients that should be frequently available (vegetables, spices etc.)

• Follow the guidance of Sous Chef

• Put effort in optimising the cooking process with attention to speed and quality

• Enforce strict health and hygiene standards

• Assisting with the management of health and safety

• Assisting with the management of food hygiene practices

• Managing and training Demi-Chef de Partie and commis chef

• Overseeing the maintenance of kitchen and food safety standards

• Contributing to maintaining kitchen and food safety standards.

• Good oral communication

• To observe the Companys rules and procedures and carry out any reasonable request made by

their Manager, Supervisor, or the Duty Manager.

• To observe the Brand guideline and demonstrate them throughout daily operation.

• To be aware of your responsibilities in respect of Health and Safety at Work, following all

procedures in this respect and reporting to management any hazardous situation or accident.

• To attend training sessions and team meetings as required and to be involved and contribute to

these.

• Maintain Quality level of products of designated area.

ADMINISTRATION

• To permanently follow SOPs, manual and recipes

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

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• Ensures all equipment in the kitchen is properly maintained and in working order in accordance

with local Health department.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

• Ensures all kitchen employees maintain required food handling and sanitation certifications.

• To be aware of your responsibilities in respect of Health and Safety at Work, following all

procedures in this respect and reporting to management any hazardous situation or accident.

• To attend training sessions and team meetings as required and to be involved and contribute to

these.

COMMUNICATION

• To ensure and efficient communication in the Kitchen

• To attend daily team briefing

• To communicate in a transparent, efficient, and proactive manner through communication tools

• Display exceptional behaviour to create a positive work environment, and demonstrating a

dedicated and professional approach to management

• Improves operations by communicating and assisting individuals to understand needs, providing

guidance, feedback, and individual coaching when needed.

FINANCE

• To ensure that operational standard recipe cards are consistently followed

HR & TRAINING

• Train the auxiliary kitchen staff to provide the best results in minimum time and using the

maximum available resources

• Managing and training Demi-Chef de Partie and Commis chef

• Properly communicate sensitive and serious issues to appropriate people

SKILLS & EXPERIENCES

• Have more than 5 years of overall experience in fine dining restaurant

• Have more than 2 years of experience as Chef de Partie in fine dining restaurant

• Have enough level of English-speaking skill to complete duties

• Have advance cooking knowledge and skills

• Have the ability to manage designated section include junior staff within designated section and

work collaboratively across different functions

• Remains calm and constructive under pressure, solution orientated

• Have a genuine passion for what you do and have a willingness to continue to learn

• Have excellent communication skills

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BEHAVIOURS ALIGNED TO VALUES

Connection | Nourishment | Excellence | Adventure

Our values are expressed through our behaviours. They are how other people, including

customers, experience our brand.

CONNECTION

We blend Japanese culture and cuisine with the cuisine of the community we are a part of. We work as

one team; respectful of each other, the customers we serve and the community we are a part of.

Culture | Communication | Collaboration

Culture

At Dinings, we share traditional Japanese culture with our customers in the context of the city / country

we are in. We fuse flavours and sensations from very different traditions. We celebrate diversity in all its

forms, uniting customers, and employees alike in a distinct cultural experience.

• I seek to understand more about Japanese culture, our host culture and how this influences the

experience we offer to our customers.

• I am respectful of other people no matter how different their background, appearance,

experience and opinion are to my own.

• I share my cultural knowledge with my team and allow them the time and resources they need to

learn more.

• I make sure that all voices in my team are heard, and everyone is treated fairly and with equal

respect.

• I demonstrably do not tolerate discrimination and mediate between team members who have

disagreements based on perceived differences.

Communication

Good communication is essential to the smooth running of service and healthy, trusting customer and

colleague relationships. We work hard to establish rapport with all our customers and colleagues. We

listen to others and when we communicate, we are always respectful, clear, and honest. We encourage

giving and receiving regular, constructive feedback.

• I greet customers warmly and establish rapport quickly by asking questions and offering

information where appropriate.

• I use a respectful tone with my colleagues when asking for help and working with them.

• I offer constrictive and timely feedback to my colleagues to support their development and the

smooth running of service.

• I listen to feedback from others (colleagues, my manager, and customers) with calm interest and

demonstrate a willing change in behaviour where required.

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• I ask questions to check my understanding of tasks delegated to me and expectations that others

have of me.

• I have regular 1:1s and team meetings with my team members to discuss both their performance

and development.

• I have regular 1:1s with my manager and meetings with my management team.

• I delegate using a respectful tone and always check the understanding and expectation of those I

am delegating to.

• I clearly communicate my expectations to my team, and I share relevant information about

changes and business wide decisions that may impact them.

Collaboration

We are one team. Each person has a role to play, and we always work together to provide the best

possible experience for our customers at Dinings. We actively build strong, collaborative working

relationships; making ourselves aware of the different functions each part service has and the impact this

has on the customer experience. We know how to support each other and are willing to work across

teams, when necessary, to get things done.

• I seek to understand different roles in the business, how they fit into the bigger picture and how I

can support them.

• I offer support to other teams when it is required to ensure the smooth running of service.

• I ask for help when I need it and am respectful of other peoples workload when doing this.

• I encourage my team to get to know more about all areas of the business.

• I share what I am doing / working on so that my team know when they can ask for extra support.

NOURISHMENT

We create a warm, welcoming, and nourishing experience. We take pride and enjoyment in our work. We

strive to develop ourselves, making the most of the opportunities available to us.

Sensation | Sincerity | Success

Sensation

We create an unforgettable experience for our customers every time they dine with us. Everything about

the environment we create has to appeal to all 5 senses and be congruent with our brand. We are always

aware of our surroundings and the impact this has on our customers and our team. We know how to

adapt and improve our environment when something doesnt feel right.

• I know how the restaurant, food and beverages should look, feel and taste and strive to make

changes and adjustments when needed.

• I am always aware of how my body language, facial expressions, tone and appearance can impact

the overall experience for the customer. I ensure that I am always congruent with the brand.

• I allow my team the opportunity to taste the food and beverages we serve and educate them on

the desired customer experience.

• I am clear and firm in upholding policies of conduct and appearance.

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Sincerity

We are a warm, welcoming, and genuine place to work and dine. We always bring our best selves to work

but we know what to do and who to speak to if we are not feeling our best.

• I am aware of my own feelings emotions and how they can impact my interactions with customers

and colleagues. I know how to manage these emotions so that they do not negatively impact my

interactions with customers.

• When dealing with difficult situations and customers, I know how to keep my cool and respond in

a respectful, calm, and adult way.

• I always treat customers and colleagues fairly and with respect.

• I am approachable and non-judgemental in my dealings with my team. I encourage my team to

talk to me about challenges they are facing.

• I use a coaching style to find out more about what my team members are feeling if they express a

desire to discuss this or if it is impacting their work.

Success

We are always growing and developing; both as a business and as employees. We take advantage of the

opportunities we have to learn and improve so that we can be more content and connected to the work

we do. We nurture talent and celebrate our achievements.

• I seek opportunities to develop and explore development opportunities that are presented to me.

• I take responsibility for development conversations with my manager and come prepared for

these discussions.

• I actively, positively contribute to team meetings, coming up with solutions rather than simply

highlighting issues.

• I celebrate the success of my team and team members.

• I share information about the success of the business with my team.

EXCELLENCE

We provide the best possible experience to our customers. We are masters of our craft and always uphold

the highest standards.

Expertise | Eminence | Education

Expertise

We work hard to master our craft, taking responsibility for the development of our skills and competence.

We are disciplined in our approach, and we strive to be the best in whatever role we have in the business.

• I learn all I can about my craft and am always striving to improve my skills and knowledge.

• I take pride in the work that I do and take responsibility when things do not go as planned.

• I develop my managerial and leadership capability, taking it just as seriously as my craft.

• I develop my managerial and leadership capability, taking it just as seriously as my craft.

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Eminence

We distinguish ourselves through the quality of the experience we give to our customers. We provide

luxury in an informal setting because of our attention to detail and meticulous pursuit of excellence.

• I take care to complete all of my work the highest standard.

• Everything I do is precise and motivated by the desire for the customer to have the best

experience possible.

• I empower my team to strive to be the best by giving them the time, resources, and knowledge

they need.

Education

We share our knowledge with others to support their development. We are approachable and generous

with our time, resources, and expertise. We are all responsible for the success of the whole team.

• I help to develop new or developing members of the team by sharing my knowledge.

• I show a willingness to take responsibility for the outputs of the whole team, not just my own

work.

• I encourage the sharing of knowledge and recognise and reward those who are willing to do this.

ADVENTURE

We push boundaries to create a unique dining experience. We encourage and nurture creativity,

positivity, curiosity, and fun.

Creativity | Curiosity | Confidence

Creativity

We are bold and unique. We push ourselves and encourage each other to create and innovate. We are a

vibrant and enjoyable place to work and dine because we are distinct and unafraid to do things

differently.

• I offer creative suggestions and solutions to issues to improve our customers experience.

• I am ambitious in the way I approach my work taking measured creative risks when appropriate.

• I willingly change the way I do things to contribute to the creative vision of the business.

• I encourage creativity and allow time and space for failure.

Curiosity

We know our industry, our competitors and our customers and we are always interested in finding out

more. We have an appetite for knowledge about the industry and our craft and we use what we learn to

enhance and advance the customer experience at Dinings.

• I ask questions to find out more about decisions and processes.

• I take an active interest in the industry and share my knowledge and insight with my team.

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• I encourage and welcome feedback from customers and offer suggestions and improvements to

my team / manager.

• I encourage my team to share their experiences with customers / in other establishments.

• I encourage my team to share their ideas for improvement.

Confidence

We have ownership and accountability over the way we work and the work we do. Our knowledge, skill

and commitment allow us to be adaptable and take responsibility for changes and challenging situations

when they arise.

• I seek opportunities to take on more responsibility in my work.

• I adapt well to change and take an active part in the process.

• I drive change by taking responsibility for it when communicating with my team.

• When making decisions I consider all the relevant facts before resolutely moving forwards.