Chef de Partie

Preparing, cooking and presenting dishes within your/ company specialty, under the supervision of the Kitchen Supervisor/ Sous Chef/ Executive Chef• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.

RESPONSIBILITY :

• To have full knowledge of menu and method of preparation.

• To maintain a high standard of specified work in accordance with the Chef’s instructions

• To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation, using the correct recipe and to the correct quantity. As well as, presentations are met at all times under guidance from a senior chef.

• To ensure that all food is served at a safe and appropriate temperature using thermometers or other food safe devices where necessary.

• To ensure that all stock are kept under optimum conditions.

• To aid in achieving food cost, kitchen standard and overall objectives.

• To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage.

• To ensure that all junior chefs and trainees receive the right training and optimum guidance.

• To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained.

• To be fully aware of all the health and safety at work regulations in accordance with HASAW Act 1974 and Hygiene Regulation Act 1971.

• To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector.

• To comply with all hotel and company policies.

• To be responsible, whilst liaising with the Executive Head Chef, for self-development.

• To be aware of and comply with statutory requirements regarding the work place such as health and safety, hygiene, fire prevention, licensing and employment law,etc.

• To carry out and assist in the smooth running of the kitchen.

• To attend all meeting and training sessions as required.

• To undergo all training in both formal courses and on-the-job session to develop cooking and kitchen organizational skills.

• To comply with any reasonable request from your superiors.

We thank all interested persons, however, only shortlisted candidates will be contacted.