Chef de Partie

This is an excellent opportunity for an experienced, skilled and highly motivated individual with great culinary and interpersonal skills to join our Food & Beverage Team.

Applications open to Barbadian nationals, persons with permission to reside and work in Barbados.

Summary of Main Duties:

• Prepare, assign and review production and prep work for kitchen staff to complete.
• Monitor and guide kitchen staff, 1st cooks, 2nd cooks, 3rd cooks and commis cooks.
• Assist in overseeing food preparation, cooking and plating according to standards.
• Prepare and assist with preparation and cooking of food items in accordance with the standards, cooking methods, portion sizes and recipes. 
• Maintain high standard of food presentation-plated and buffet.
• Uphold all food safety standards, hygiene and sanitary regulations for self, kitchen appliances, food and fridges.
• Maintain a clean and sanitary workstation area including tables, shelves, walls, grills, sauté burners, flat top range and refrigeration equipment. 
• Cleaning kitchen equipment including disassembling and reassembling items for cleaning.
• Maintain logs of refrigeration and freezer temperatures.
• Organize and maintain organization by labeling and dating all processed or opened products.
• Assist with cost control, monitoring and ordering supplies and communicate low levels of par-stock to the ensure that stock levels are maintained.
• Assist in maintaining food cost and minimising wastage. 

  The ideal candidate will possess:

• Completion of formal culinary/ program and a minimum of two (2) years of professional experience in similar environment.
• An Associate Degree or higher in Culinary Arts will be considered an advantage
• Ability to supervise kitchen operations and train junior kitchen staff
• Strong knowledge and understanding of culinary arts with an advanced skill set in doughs, pastries, sauces, vinaigrettes, flavour and infused oils, various butchery techniques and the cooking of a variety of meats and cuts of meat and fish, various vegetable and starch cooking and cutting techniques.
• Advanced working knowledge and ability to roast, broil, braise, sauté, fry, and grill
• Working knowledge of cold food production, including handling and preparation of salads, dressings, sandwiches, and canapés
• Intermediate ability to work in production or on the line 
• Advanced knowledge of storing and shelf life of all food products used by the kitchen.
• Food Safety Training.
• Experience in the hospitality sector.
• Attention to detail and ability to work in a high-pressure environment
• A keen sense of taste and smell.
• Ability to stand for long periods of time, enduring various physical movements including lifting heavy objects, stretching, pushing and bending.
• Flexibility to work on weekends, holidays, and evenings as scheduled.

CLOSES APRIL 5, 2025

Please note that only suitably qualified applicants will be invited to interview.