Chef De Partie

Responsibilities:

• Direct and supervise the kitchen team, ensuring highest quality and consistency in dish preparation and presentation.
• Implement and maintain HACCP procedures, keeping clear records at all times.
• Plan and coordinate team activities for operational effectiveness.
• Follow menu planning guidelines set by the Head Chef.
• Manage stock levels through inventory calculation, ordering, and supply retrieval.
• Estimate daily and weekly requirements based on bookings and past trends.
• Ensure adherence to food safety and hygiene standards.
• Collaborate with other departments to maintain smooth kitchen operations.
• Report any matters affecting hotel interests to Management promptly.

• Minimum 5-6 years of experience in a kitchen.
• Previous experience as a Demi Chef De Partie or in a similar position is a plus.
• Strong knowledge of cooking techniques, ingredients, and dishes.
• Ability to work under pressure in a fast-paced environment.
• Attention to detail and a commitment to producing high-quality dishes.
• Excellent organizational skills and time management.
• Team player with strong communication skills.