✨ AI Summary
The Chef de Partie is responsible for food preparation and cooking within a specific kitchen section under the guidance of the Head Chef or Sous Chef. Key duties include managing mise-en-place, ensuring food quality, consistency, presentation, and taste, and maintaining strict hygiene standards. The role also involves preventing food waste, monitoring colleagues' work, and ensuring adherence to guidelines.
Ideal candidates will have at least 2 years of experience in a similar role at luxury hotels or fine dining restaurants, possess an internationally recognized professional certification, and have excellent English communication skills. They should also demonstrate strong organizational, time management, team management, and listening abilities, along with integrity and the capacity to work long shifts.
Undertake food preparation and cooking on day to day basis in a kitchen section directed by the Head Chef or Sous Chef, and monitor closely the mise-en-place requirements for the station to ensure that is ready for serviceMaintain all items at a sufficient level to ensure an uninterrupted flow of food during the service period, using FIFO, whilst controlling food quality, consistency, presentation and tasteEnsure kitchen and food preparation areas are entirely clean when left unattendedFollow th
Requirements
Minimum 2 years experience in same or similar role in luxury hotels or fine dining restaurant
Internationally recognized professional certification
Excellent level of English
Have strong organisational and time management skills with a high degree of flexibility
Excellent team management, communication and listening skills
Demonstrate integrity in all dealings and maintain high level of confidentiality
Ability to work long shifts and stand for the extended period of time
Description
Undertake food preparation and cooking on day to day basis in a kitchen section directed by the Head Chef or Sous Chef, and monitor closely the mise-en-place requirements for the station to ensure that is ready for serviceMaintain all items at a sufficient level to ensure an uninterrupted flow of food during the service period, using FIFO, whilst controlling food quality, consistency, presentation and tasteEnsure kitchen and food preparation areas are entirely clean when left unattendedFollow the rules set and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwiseHelp to prevent waste of food and over-production to mise-en-place, and keep food order from store or supplies to a minimumMonitor the daily work assigned to colleagues and ensure that given guidelines are followed, and the necessary corrective measures have been taken if necessary