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Job opening criteria The company Spectacularly sited on a clifftop promontory where the rainforest meets the sea on Dominica, the "Nature Island" of the Caribbean, Secret Bay is among the leading boutique resorts in the world and an acclaimed Relais & Châteaux property. The secluded six-star, all-villa resort consists of elegantly appointed, residential-style villas, each with a private plunge pool and dedicated villa host, on-call concierge, chefs and guides, access to a secret beach and transformative experiences curated specifically for each guest. Conceptualised by celebrated architect Fruto Vivas, Secret Bay's award-winning villas are world-renowned for their artful fusion of high design and local craftsmanship, forming open-air luxury residences amid nature's lush embrace. As a Green Globe certified resort composed entirely of sustainably-sourced materials, Secret Bay exists in a beautiful equilibrium of responsibility to its environment and commitment to guest comfort. Job description Under the supervision and guidance of the Executive Chef, the Chef De Partie is responsible for the preparation of all meals, in addition to maintaining a quality-driven Kitchen with regard to food quality, hygiene and cost controls. Primary Responsibility **Your primary duties include**: To work closely with kitchen staff in carrying out the kitchen functions in accordance to the expectations of the Executive Chef and the business as a whole. To become familiar with the operations of all aspects of the kitchen and maintain awareness of the hotel's requirements and work towards the goals as set by Executive Chef. Determine how and participate in the cooking, garnishing and presentation of food to a level in keeping with Fine Dining. Inspect supplies, equipment, and work areas to ensure conformance to established standards and report and take action where required. Order or requisite food and other supplies needed to ensure efficient kitchen operation within reason. Maintain a set par stock with the assistance of the Kitchen team. Maintain fresh stock of all pre stocked items that we offer guests. Minimize wastage and spoilage and make proper records for accounting purposes Create items utilizing fresh local ingredients and assist in the maintenance of the kitchen pantry in accordance with the conceptual aspirations of the business and the Executive Chef. Check the quality of raw and cooked food products to ensure that expected quality standards are met and assist in the breakdown and utilization of said ingredients to a level consistent with concept. Record production and operational data on specified forms as provided by the Executive Chef. To assist in carrying out monthly inventory of all stock and provide administrative support to the Executive Chef where required. Any other duties commensurate with this position depending on the demand and contingencies of the hotel. **Additionally, your role as Chef De Partie is to**: Manage enquiries in a professional manner in the absence of the Executive Chef and represent the same standards. Be accountable for all relevant equipment used during your shift and report any issues. Position team members while on shift. Ensure that all staff on shift are fully engaged. Be the first line of reference to resolve any problems experienced by guests. Complete all necessary checklists at end of shift. In addition to complying with the objectives as contemplated and agreed to under the hotel's performance management system, you carry the following responsibilities: Demonstrate and encourage a positive attitude towards work, abstaining from gossip and negativity, as well as solid workmanship as a Chef. Pay attention to detail in tasks assigned and show initiative when opportunity arises Ensure that you are present at work and on time and attend all meetings as scheduled except if excused by your manager Attend all training sessions scheduled Use your initiatives in keeping with company's mission and goals to promote the business to all guests, customers and potential customers by consistently giving timely input to your manager concerning ways to improve the business, Ensure excellent communication between all staff to ensure timely service to customers and guests and be willing to assist your colleagues in your department as well as other departments to complete tasks in keeping with the company's mission and goals. Adhere to the rules and regulations of the hotel as per our Employees Handbook and as communicated otherwise from time to time. Wear the uniforms provided by the company at all times and present a neat, clean and well-groomed appearance You are expected to hold all information acquired as a result of your position in the strictest confidence. A breach of this condition may result in irreparable damage to the hotel. Specific Knowledge, Skills and Ability Strong oral communication skills Skilled in performing a variety of and cleaning tasks Basic cooking skills Excel
