Chef de Partie - Asian

Job Overview

Prepares, serves and stores cold larder items whilst directing junior members of the kitchen brigade.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.   

At Holiday Inn we want people who are friendly, welcoming and full of life; people who are always finding ways to make every guest’s experience an enjoyable one. 

Duties and Responsibilities



* Works with Supervisor in manpower planning and management needs


* Works with Supervisor in the preparation and management of the Department’s budget


* To be a team player, assisting other team member


* Establishes and maintains effective employee working relationships


* Solicit guest feedback to improve Food quality. 


* Communicates to his/her superior about the guest comments and other relevant information 


* Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards


* Communicates politely and display courtesy to guests.


* To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded. 


* To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.


* Implements the hotel and department regulations, policies and procedures.


* Cleans and re-sets his/her working area.


* Prepares in advance food, beverage, material and equipment needed for the serviceto adhere to the company’s Hygiene, Health and Safety policies.


* Attends and participates in training sessions as scheduled

Qualifications and Requirements

Bachelors Degree in Hotel Management or equivalent

2-3 years experience as a cook or an equivalent combination of education and experience.