POSITION SUMMARY:
The Chef De Partie is responsible for preparing and cooking food products for destination venues as per instructions from
the Culinary Management. The position supports various sections of the kitchen with fast-paced service. Knowledge of
food menus, recipes, food ingredients, allergens, and advanced cooking methods are required.
This position will be required to work flexible day and night shifts on rotational basis.
All duties and responsibilities are performed following Royal Beach Club Paradise Island Brand Standards, the Royal Way
philosophy, policies, and SOPs, public health, safety, security, and environmental guidelines.
This Job Description in no way states or implies that these are the only duties performed by the Team Member occupying
this position. All Team Members may be required to perform any other job-related duties assigned by their Supervisor or
Management. The nature of this job requires daily interactions with internal and external stakeholders.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Reviews the requirements of the day’s meals and timeframes for service with a Sous Chef.
• Supports Culinary operation to ensure speed and efficiency of service.
• Takes responsibility of the assigned workstation, follows food safety and hygiene requirements at all times.
• Assists Sous Chef to train and monitor Culinary Team at their workstation. Provides on-the-job training to strengthen
their current performance and preparation for possible advancement to promotional positions. Ensures that all junior
co-workers are doing on-the-job culinary training.
• Reviews the quality and quantity of the provisions’ delivery.
• Adjusts thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, steam kettles, etc. Tests
equipment to ensure accuracy of temperature gauges, heating, or cooling elements, etc. Reports to the Sous Chef all
malfunctions and requests for necessary repairs.
• Follows HACCP, Public Health, Food Safety, sanitation and hygiene standards, food storage compliance, correct food
preparation protocols, and safe food temperature.
• Follows the Destination’s recipe standard to place food items, portions, and garnishments.
• Cleans the workstations during and after meal preparation as per sanitary procedures.
• Participates in training and meetings. Adheres to confidentiality agreement.
• Follows the Destination’s grooming and hygiene standards. Ensures personal appearance, hygiene, and uniform
appearance are always in accordance with Food Safety requirements. Maintains a safe and sanitary environment for
Guests and the Team.
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• Acknowledges and greets Guests, Visitors, and Team Members in public spaces with a warm, friendly greeting.
FINANCIAL RESPONSIBILITIES
• Takes care of and ensures all Culinary operational equipment and supplies are in good condition.
QUALIFICATIONS:
• A High School Diploma is required.
• Three (3) years of progressive experience in cooking and preparing food in a 4–5-star hotel restaurant, cruise ship,
or high-volume food service facility.
• Ability to demonstrate and explain the preparation of recipes.
• Knowledge of Food Handling Procedures, Food Safety, and Public Health standards.
• Ability to resolve problems and to work without supervision.
• Good interpersonal skills to communicate with all levels of VIPs, Guests, Management, and Team Members.
• Ability to work positively and cooperatively in a diverse international environment.
• Ability to maintain focus, work with strict deadlines, multitask, and be flexible and adaptable.
LANGUAGE REQUIREMENTS:
• Ability to speak English clearly, distinctly, and cordially with Guests, Team Members, Contractors, and Vendors.
• Ability to read and write English, to understand and interpret written procedures. This includes the ability to give and
receive instructions in written and verbal forms and to effectively present information and respond to questions from
Guests, Managers, and Team Members.
PHYSICAL REQUIREMENTS:
• While performing the duties of this job, the Team Member is regularly required to stand; walk; use hands to touch,
handle, or feel; reach with hands and arms; talk or hear; and taste and smell. The Team Member must frequently lift
and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color
vision, peripheral vision, depth perception, and the ability to adjust focus.
• All Destination Team Members must be physically able to participate in emergency life-saving procedures and drills.
Full use/range of motion of arms and legs as well as full visual, verbal, and hearing abilities are required to receive
and give instructions in the event of an emergency.
WORK ENVIRONMENT:
• Destination outdoor environment where high temperature, precipitation, and humid temperatures are experienced.
• While performing the duties of this job, the Team Member is required to work indoors and outdoors in extremely
humid and hot conditions for an extended period of time.
• This is a position where duties are exercised outdoors, walking in sand, and uneven surfaces.