VACANT POSITION – Chef De Partie
The candidate needs to have at least 3 years’ experience in a similar role and able to perform full CDP Chef function. The responsibilities will include:
· Practicing good hygiene standards within the kitchen
· To ensure that the food always freshly prepared and on time and to the highest quality standards.
· To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
· Promote a positive work environment
· Taking part in menu development
· To ensure that the kitchen staff is directed appropriately
· Ensure that all staff under your control is treated fairly and with courtesy.
· Ensure ingredients are handled properly
· Ensuring proper stock rotation by applying the FIFO method
· Ensuring quality control aligns with the hotel service standard
· Consult with the sous/head chef on a daily basis on the daily functions, conferences or any last-minute events
· Periodically checking food expiry dates and ensuring proper food storage
· Conduct daily feedback collection and report issues as they arise
· Carry out any other duties as required by management
Minimum Requirements:
· Excellent written and verbal communication skills
· Knowledge of all food preparation, receiving stock, food storage and sanitation standard procedures and polices
· Work well in a stressful environment
· Strong culinary skills with a deep understanding of cooking techniques
· Excellent time management to work efficiently under pressure
· Attention to detail to ensure consistent quality
· Knowledge of health and safety regulations
· Ability to work well in a team
· Passion for delivering great food and service
· Multitasking and organizational ability
Only shortlisted applicants will be contacted. Should you have not received a response within 14 days, please consider your application as having been unsuccessful.
Work Location: In person
