Chef De Partie – Hot Kitchen

Job Description:

Qualification & Experience:

• A minimum of 2-3 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role

• A current, valid, and relevant trade commercial cookery qualification

• Strong coaching skills

• Ability and desire to motivate Team

• Excellent communication skills

• Basic Food Hygiene Certificate

• Supervisory experience

Roles and Responsibilities:

• Assist Sous Chefs in the performance of their culinary and other duties, the needs of the outlets, and company standards.
• Preparation of food items according to recipes and menus, including specialized bread production for Breakfast ‘Theme Nights’, buffets, banquets, and a la carte.
• Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and colleagues when directed to do so.
• Checks the daily menus, function sheets, par stocks, and mise en place lists.
• Records all recipes and procedures in own recipe book.
• Ensure cleanliness, hygiene, and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area, and cold rooms.
• Supervised buffet replenishment and clearance.
• Preparation and set up daily mise en place and buffets as per standards.
• Arranges plates and help in dishing our meal portions according to Kitchen Order Tickets (KOTs).
• In charge of food hygiene and temperature control for the responsible section.
• Prepares colleagues’ rosters.
• Store requisitions and stock control, as directed, in accordance with the FIFO system (first in first out).
• All other duties are assigned by Sous Chefs and direct supervisors.
• Adhere to governmental as well as brand standards and hotel or company policies and procedures Complies with international, local, and hotel Health, Safety, and Hygiene policies.

Tagged as: Food Preparation, Menu Execution, Quality Control, Station Supervision, Team Coordination