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Job Title: Chef de Partie
Department: Kitchen
Supervision received from - directly: Sous Chef
Supervision received from indirectly: Executive/Head Chef
Supervision exercised: Kitchen Staff
BASIC FUNCTION
Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
RELATIONSHIP
Department: Kitchen
Supervision received from - directly: Sous Chef
Supervision received from indirectly: Executive/Head Chef
Supervision exercised: Kitchen Staff
BASIC FUNCTION
Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
RELATIONSHIP
- Reports directly to and communicates with the Sous Chef on all pertinent matters
- Co-ordinates with his colleagues to ensure service is delivered in a smooth and effective manner
- Cooperates with Stewarding
- Provide efficient, expedient and courteous service to the guests leading to a total guest and company satisfaction
- Responsible for the cleanliness, maintenance and upkeep of all equipment, furniture, stations and hotel property he / she is working with
- Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
- Prepares a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to standardized recipes
- Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- Follows proper plate presentation and garnish set up for all dishes
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
- Informs superiors when the ingredients stock is getting low or when the kitchen tools do not work properly
- Handles, stores and rotates all products properly
- Portions food products prior to cooking according to standard portion sizes and recipe specifications
- Packages take-away food for clients
- Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
- Carefully supervises the food temperature and the temperature from cooling rooms, to ensure that the ingredients kept are kept at the appropriate temperature
- Monitors the performance of all kitchen staff and deals with any shortfalls immediately
- Is responsible minded for the breakage and loss of the used items
- Coordinates with other personnel
- Follows the department standards
- Complies with nutrition and sanitation regulations and safety standards
- Attends department meeting and training when requested
- Is always clean and properly groomed on duty, according to hotel policy
- Performs all duties other than above requested by the Executive/Head chef, Sous Chef and Hotel Operations Manager
Svi zainteresovani kandidati CV mogu poslati na mail: careers@lazure.me
Lazure Marina&Hotel
LAZURE Hotel & Marina is residing on the Adriatic coast of Montenegro at the entrance to the picturesque Kotor bay, next to the beautiful medieval city of Herceg Novi. Lazure Hotel & Marina revives the historical premises of Lazaret, an 18-th century landmark, which has been carefully renovated and brought back to life as a luxury boutique hotel offering exceptional standards of
service inspired by Montenegrin hospitality values.
LAZURE Hotel & Marina is residing on the Adriatic coast of Montenegro at the entrance to the picturesque Kotor bay, next to the beautiful medieval city of Herceg Novi. Lazure Hotel & Marina revives the historical premises of Lazaret, an 18-th century landmark, which has been carefully renovated and brought back to life as a luxury boutique hotel offering exceptional standards of service inspired by Montenegrin hospitality values.
Facilities:
Lazure Hotel - Historical Building (24 rooms)
Lazure Hotel - Residential Building (104 rooms & 58 residences)
Rosemarine Restaurant
Augusto Brasserie
1729 Wine Bar
Rocco Lounge Bar
Beach & Beach Bar
Atmosphere Spa & Wellness
Meetings & Events venues
Marina with 156 berths and Yacht Club
