Job Description
Responsible for the proper efficiency and profitable functioning of the assigned Kitchen. Supervise the work of cooks, remaining fair and impartial at all times.
Job Requirements
- Proven experience as a Chef de Partie in a hotel or restaurant.
- Ability to work under pressure in a busy kitchen environment.
- Excellent knowledge of food hygiene and safety regulations.
- Good organizational and communication skills.
- Ability to work independently and as part of a team.
- Excellent attention to detail.
- Passion for creating high-quality dishes.
Job Responsibilities
- Assign in detail, specific duties to all employees under supervision and instruct them in their work.
- Work very closely with the Chief Steward whose duty is to keep kitchen areas clean and orderly.
- Insist upon meticulous cleanliness and orderliness.
- Insist on personal cleanliness and proper discipline of all employees under supervision.
- Work very closely with the Sous Chef in determining the quality and quantity of food materials.
- Discuss with the Executive Chef and recommend menu prices and adjustments when warranted.
- Responsible for the quality of all food prepared in the kitchen under supervision.
- Check maintenance of all equipment located in the area under supervision.
- Be constantly on the alert for new products that may improve the quality of food lower food costs or both
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