Vision and Values
As Chef de Partie, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.
Wellness
I will fully embrace and safeguard the wellness philosophy, concepts, programs and brand initiatives. This includes participating in our Mission Wellness activities.
As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Culinary department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
Sustainability
Sustainability is at the core of everything we do at Six Senses. As Chef de Partie, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic, social responsibility and all other practices documented in the Sustainability Guidelines are followed in my department and to maintain a harmonious and sensitive approach to our environment and cultural surroundings.
In particular, I will monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.
I will follow the Sustainability Guidelines as they relate to my department and set goals to improve my department’s performance.
Out of the Ordinary
I will deliver Out of the Ordinary experiences that inspire the spirit of hospitality by delighting others and creating stories. I will deliver experiences that harmonizes with our brand values and create an appetite towards innovation and raise the bar. I will combine quirky, element of surprise and original experiences and take any regular moment and craft it into a beautiful memory.
Operational Ownership
In this role, I will assume full responsibility for the efficient operation of the Culinary department to provide exceptional products and services within Six Senses brand operating standards and budget.
I will work strategically with the Head Chefs to develop cohesive and productive goals for my team and establish procedures/guidelines to achieve them. I will support an overall consistency of the Company’s vision, quality/standards and develop concepts consistent with brand identity.
My scope of work includes:
- Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
- Focus on the rejuvenation of the culinary experience.
- Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
- Focus and review regularly through my physical presence in my department, our rigorous adherence to LQA standards.
- Responsible for an exceptional guest experience.
- Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.
- Responsible for inspecting Kitchens on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.
- Follow proper plate presentation and garnish set up for all dishes.
- Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
- Lead a team of engaged and experienced hosts to provide the Six Senses exceptional standards of service.
- Responsible for monthly inventory.
- Follow pricing guidelines given set by the property.
- Thorough knowledge of all facilities and services offered by the property.
- Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.
- A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.
- Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the property.
- Ensure that all activities within the Kitchen area are carried out ethically, honestly and within the parameters of local law.
- Supervise and review storage to ensure stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
- Provide guidance and control portions and presentations of all dishes.
- Revise and control department’s operational budget is strictly adhered to and all costs will be continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.
- Minimize payroll costs by maximizing productivity and efficient scheduling of hosts.
People Management
As Chef de Partie, I am responsible for the management and development of all hosts within the department through the provision of direction, delegation, interaction, encouragement and enthusiasm, discipline, training, performance evaluation and counselling to build a loyal, productive and effective team. I will ensure our hosts report for duty punctually, wearing the correct attire and deliver friendly, courteous, consistent and efficient service at all times.
Recruitment of the right people is intrinsic to delivering the Six Senses standard of service. I will work closely with Human Resources in identifying potential internal and external candidates
I will identify high potential talent for development in the department.
I will always behave in a professional manner and set an example to all. I will abide by Six Senses principles, core values, best practices, guidelines, and objectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build and maintain a strong, loyal team.
Responsible Business
All activities will be carried out ethically, honestly and within the parameters of local law. I will ensure a safe and secure environment for guests, hosts and property assets in compliance with property or owner’s policies and procedures and regulatory requirements. I will maintain relations with outside contacts and drive host involvement in community organizations, activities and businesses.
Accountability
I am a personally involved, visible and proactive leader with excellent organizational skills, capable of providing focused direction and continuing to establish the company’s prominent position within the market. I possess a well-developed capability for strategic decision-making and a track record of proven results in the areas of customer satisfaction, operational excellence, host satisfaction, revenue and profit. I also have the ability to engage in a wide array of high-profile business and social community activities.
Skills and Experience
To execute the position of Chef de Partie, I have the required qualifications, technical skills and more than five years’ experience in a similar role in luxury hotels with proven results. I possess a minimum of a Diploma in Culinary Arts or similar.
Technical skills include Advanced MS Office – Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems including POS and OPERA platforms and have knowledge on property and policies on Food and Beverage and culinary.
I am highly skilled on the use of broiler and kitchen equipment, meat and fish cookery, proficient knife skills and understand farm to table concept.
I have an excellent command of written and spoken English with some knowledge of the local language and customs.
I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, brand and operating standards, facilities and services.