The Chef de Partie is responsible for preparing high-quality food items and ensuring the smooth operation of the kitchen. Working closely with the sous-chef and kitchen associates, the Chef de Partie must possess comprehensive knowledge of all areas within the Culinary Department. This includes but is not limited to costing, rostering, stock control, recipe card management, and requisitions. The role involves maintaining high standards of food preparation and service in alignment with the standards set by the Management.
Duties and Responsibilities
- Monitor the quality and cost of food items, ensuring proper storage and sanitation.
- Flexibility to work extra hours according to business demands.
- Responsible for kitchen food production, planning, and organization of mise-en-place.
- Stay updated on hotel and departmental developments, guest preferences, and communicate effectively with all positions.
- Conduct ongoing training programs for kitchen areas.
- Ensure clear communication lines and gather guest feedback
Requirements
- Relevant education qualifications
- Possess knowledge of emergency procedures
- 2 years work experience
- Valid Passport