EN Chef de Partie

• Organizes shifting in the section with regard to mise-en-place production and its service.
• Gives tasks to Demi chefs and commis chefs and check that they are carried out in the correct manner.
• Writes daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintains good Heartists relations and motivate Heartists.
• Ensures that training on a one-to-one basis has been carried out and comprehended.
• Checks on a daily basis food preparation regarding portion size quantity and quality as laid down in the recipe index.
• Is responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef.
• Checks the main information board regarding changes in any Banquets or other information regarding the organization.
• You will adhere to Hotels Hygiene and HACCP standards and ensure its Standard Operating Procedures and Requirements are fully met.
• Passes all information to the next shift about functions.
• Checks Demi Chefs/Commis Chefs on his/her section: e.g personal hygiene.

Qualifications :

• At least 5 years in the kitchen.
• Completed kitchen apprentice or chefs training courses for at least one year.
• At least two years in a five star international chain hotel/restaurant.
• At least one year in an international five star hotel in similar position or Demi chef
• Willing to work in a team.
• Able to deal with people from different nationalities and backgrounds.

Remote Work :

No

Employment Type :

Full-time