Chef De Partie
Posted on :
30-10-2024
Employer Active
1 Vacancy
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Job Description
Scope and Objectives
This position is responsible for training the juniors at the appointed section in preparing & delivering consistently highquality food. Observing all standards as set by the hotel and regulated by local authorities ensuring all hygiene cost controls systems are followed and maintained.
Primary Responsibilities
- Preparation of food cooking quality control cutting & HACCP
- Maintain daily misenplace (MEP) and prepare ingredients
- Lead by example inspect & clean food preparation areas ensure safe personal hygiene & sanitary foodhandling practices HACCP labelling & FIFO/FEFO practices hygienic handling & storage of equipment & utensils
- Check the taste temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out
- Ensure the highest standards and consistent quality in the daily preparation
- Provides guidance & training to junior kitchen staff members including but not limited to line cooking food preparation & dish plating
- Strict adherence to purchasing procedures
- Keep up to date with the new products recipes and preparation techniques
- Have full knowledge of all menu items daily highlights & promotions
- Adhere to recipes and stock management
- Ensure that all safety health security and loss control policies and procedures and Government legislation are adhered to
Other Responsibilities
- Be well versed in hotel fire & life safety/emergency procedures
- Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP)
- Attend all briefings meetings and trainings as assigned by management
- Maintain a high standard of personal appearance and hygiene at all times
- Perform other reasonable duties assigned by the assigned by the Management
- Establishing and maintaining effective interdepartmental working relationships
- Actively share ideas opinions & suggestions
- Efficiency in preparations & execution
- Acquire culinary knowledge & skills to grow as a junior sous chef
- Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment
Qualifications :
- Proven experience as a Chef de Partie or equivalent role.
- Culinary degree or diploma preferred.
- Strong knowledge of various cuisines cooking techniques and international culinary trends.
- Excellent leadership communication and interpersonal skills.
- Ability to thrive in a fastpaced environment and handle pressure with grace and professionalism.
- Flexibility to work evenings weekends and holidays as required.
- Knowledge of HACCP and food safety standards.
- Passion for culinary excellence and a commitment to continuous learning and development.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
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