Chef De Partie

Reporting to the Executive Chef, the successful candidate will be responsible for,

Controlling a given section within the Kitchen to the standards laid down. To confirm with Health and Safety standards.

Creation of high-quality dishes in his role as part of the Kitchen team.

Cooking consistently and enthusiastically on a high level as directed by the Executive Chef.

Checking the function sheets on a daily basis with the Senior Chef on duty as to the work that needs to be carried out for the day.

Ensuring that his/her station and environment is kept hygienically clean and also working in a hygienic manner.

Controlling incoming goods and stores them in perfect conditions.

Reporting any breakdowns and/or kitchen hazards directly to the Executive Chef or to the Sous Chef in his absence.

Assisting the Executive Chef and Sous Chefs with menu planning and or/ ideas as required.

Qualifications and Skills;

Aged 25-35 years.

Be holders of a certificate or diploma in food production or culinary arts.

Should have at least three (3) years’ experience in a similar position in the hotel industry.

Knowledgeable about the culinary industry and food preparation.

Organised, have the ability to delegate tasks well and work in a high stress environment.

Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.

Flexible and able to work in 24 hr rotating shifts.