Chef De Partie - Hot Kitchen

Chef De Partie - Hot KitchenYour day-to-day:

• Assist Sous Chefs in the performance of their culinary and other duties, the needs of the outlets, and company standards.
• Preparation of food items according to recipes and menus, including specialized bread production for Breakfast ‘Theme Nights’, buffets, banquets, and a la carte.
• Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and colleagues when directed to do so.
• Checks the daily menus, function sheets, par stocks, and mise en place lists.
• Records all recipes and procedures in own recipe book.
• Ensure cleanliness, hygiene, and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area, and cold rooms.
• Supervised buffet replenishment and clearance.
• Preparation and set up daily mise en place and buffets as per standards.
• Arranges plates and help in dishing our meal portions according to Kitchen Order Tickets (KOTs).
• In charge of food hygiene and temperature control for the responsible section.
• Prepares colleagues' rosters.
• Store requisitions and stock control, as directed, in accordance with the FIFO system (first in first out).
• All other duties are assigned by Sous Chefs and direct supervisors.
• Adhere to governmental as well as brand standards and hotel or company policies and procedures Complies with international, local, and hotel Health, Safety, and Hygiene policies.
  

What we need from you:

• A minimum of 2-3 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
• A current, valid, and relevant trade commercial cookery qualification
• Strong coaching skills
• Ability and desire to motivate Team
• Excellent communication skills
• Basic Food Hygiene Certificate
• Supervisory experience