Sub Chefe de Praça – Infinity Brazil – Offshore

Position Summary:
The primary responsibility of the Assistant Chef de Partie is to work under the guidance of the Chef De Partie and the Sous Chef to oversee a section with minimal supervision, and can be assigned independently.

Principal Duties and Responsibilities:
Possess familiarity with high quality operations and presentation standards.
 Possess strong leadership skills and the ability to train and coach
subordinates.
 Serve as the link between the Galley Management and all other lower
positions in a Galley Operation.
 Is efficient, flexible and open to change.
 Accomplish the production of international recipes on a daily basis,
displaying quality preparation and
presentation skills.
 Possess excellent food knowledge and a full understanding of culinary terms.
 Read, understand, follow and prepare company recipes.
 Complete tasks, and work efficiently and productively.
 Able to work in any section of a galley.
 Possess advanced knife handling skills
 Coordinate and supervise all personnel assigned to section.
 Assign and delegate tasks to subordinates.
 Review recipes on a daily basis.
 Maintain recipe folders in an immaculate condition.
 Follow through on any request within the area of responsibility received
from the direct supervisor or
manager on duty.
 Provide food samples, random food tastings and show plates when requested
by direct supervisor.
 Control production levels.
 Recommend improvements and better cost control.
 Prepare daily electronic food requisitions needed section production.
 Countercheck deliveries for accuracy.
 Report discrepancies to immediate supervisor.
 Possess ability to oversee any main section (Sauce, Entremetier, Fish, Roast,
Outlet CDP, Tournant and Cold Kitchen) and its entire food production.

Experience
Minimum of 5 years experience in an upscale hotel, resort, cruise ship or
convention banqueting service.
 Minimum of 2 years experience in Assistant Chef De Partie role.
 Fluent in written and spoken English,
 Communicate effectively with the senior management.
 Possess ability to lead and make decisions.
 Good administrative skills.
 Experienced in coaching subordinates.
 Must be cost and quality conscious.

Preferred
College Degree in Culinary