Chef de Partie

A Chef de Partie is responsible for effectively producing food to the highest level,organisation and running of the section assigned to.

What you will be doing?

• Ensure all food preparation meets standards;
• Prepare and present high-quality food;
• Supervise staff;
• Keep all working areas clean and tidy and ensure no cross contamination;
• Prepare all mis-en-place for all relevant menus;
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets;
• Assist other departments wherever necessary and maintain good working relationships;
• Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures;
• Report maintenance, hygiene and hazard issues;
• Comply with hotel security, fire regulations and all health and safety and food safety legislation;
• Be environmentally aware.
• Other duties deemed by the Head of Department.

What are we looking for?

• A minimum of 2 to 3 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
• Strong coaching skills
• Ability and desire to motivating Team
• Excellent communication skills
• Achieved Basic Food Hygiene Certificate
• Supervisory experience
• Positive attitude
• Ability to work under pressure
• Ability to work on own or in teams
• Creative and innovative and follows current culinary trends