Chef De Partie

Job Purpose

The Chef De Partie ensures smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions. He/she supervises cooks and leading Cooks, ensuring all culinary standards as set by the hotel and regulated by local authorities are observed by the culinary team in their sections. He/she is responsible for the organization, coordination, and service for one area of the kitchen.

Operations

. Produces and presents the dishes for the section in line with the cooking instructions and processes defined

by the hotel and brand

. Ensure personal cleanliness and proper deportment of all team members

. Ensures that dishes are well presented, of a high standard and at the right temperature

. Prepare and ensures availability of mis en place as required

. Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests

. Work closely with Executive Steward in maintaining the cleanliness of the kitchen areas

. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef De Cuisine

Knowledge and Experience
. Minimum 2 years of relevant experience in a similar capacity

. Basic food hygiene certification required

. Basic reading, writing and oral proficiency in English language