Role Purpose: The Chef de Partie oversees a specific kitchen section, ensuring high-quality food preparation, cooking, and presentation. They supervise staff, maintain hygiene standards, and support kitchen operations to deliver exceptional culinary experiences.
ROLES AND RESPONSIBILITIES (include but are not limited to):
- Ensure consistency in the preparation of all food items for à la carte and buffet menus according to hotel recipes and standards.
- Oversee the implementation and practice of proper hygiene in the kitchen, adhering to HACCP standards.
- Ensure food cost targets are achieved by controlling production in line with business volume, eradicating pilferage and fraud, controlling the quality of ingredients, and minimizing waste due to spoilage or incorrect preparation.
- Liaise daily with outlet chefs to maintain open communication regarding guest feedback.
- Formulate duty allocations and the calendar of events.
- Actively contribute ideas, opinions, and suggestions during daily shift briefings.
- Ensure all kitchen staff are aware of standards and expectations.
- Continually strive to improve food preparation and presentation.
- Maintain full knowledge of all menu items, daily features, and promotions.
- Follow kitchen policies, procedures, and service standards.
- Plan, purchase, and prepare for events in collaboration with the Executive Chef and Chef de Cuisine.
- Work closely with the Executive Chef, Chef de Cuisine, and Head of Kitchen Operations to develop specials and plan menus for various occasions.
- Conduct on-the-job training in accordance with departmental standards and procedures and maintain a record of each staff member’s progress.
- Provide input for probation and formal performance appraisals in line with company guidelines.
- Perform other duties as assigned
JOB SPECIFICATIONS
- Diploma/Certificate in Food Production or Culinary Arts.
- 3 years’ experience in a 4- or 5-star hotel in a similar role.
- Strong knowledge of various cooking techniques.
- Strong interpersonal and problem-solving abilities.
- Excellent communication and teamwork skills.
- Passion for culinary arts and a desire to continuously learn and improve.
- Flexibility to work various shifts, including weekends and holidays.
- Proficiency in operating and maintaining kitchen equipment.
- Knowledge of food safety regulations and hygiene standards.
- Creativity and enthusiasm for developing new dishes and flavor combinations.
- Physical stamina to stand for extended periods and lift heavy items when necessary.
- Ability to work efficiently in a fast-paced, high-pressure environment.
- Strong people management skills.
Please send a cover letter, CV & supporting documents to [email protected] by 18th April 2025.
Kindly note that only shortlisted candidates will be contacted
