Chef De Partie

Roles and responsibilities

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as-

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Coordinate daily tasks with the Sous Chef or Executive Chef
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Consult and check on daily requirements, functions and last minute events
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment
  

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited, passionate about food and committed to work together with the service team to deliver an amazing guest experiences every time. You are a positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Understanding Differences

Supervising Operations

Desired candidate profile

• Culinary Skills: Expertise in cooking techniques and food preparation specific to your assigned station (e.g., sauté, grill, pastry).

• Menu Knowledge: Familiarity with the restaurant's menu, including ingredients, preparation methods, and presentation standards.

• Time Management: Ability to manage time effectively, ensuring dishes are prepared and served promptly during service.

• Team Collaboration: Skills in working closely with other kitchen staff, including sous chefs and line cooks, to ensure smooth operations.

• Food Safety and Hygiene: Strong knowledge of food safety standards and practices to ensure the kitchen operates safely and hygienically.

• Creativity: Ability to contribute to menu development and innovate with seasonal ingredients and new dishes.

• Attention to Detail: Keen eye for presentation and consistency in plating to meet the restaurant's quality standards.

• Problem-Solving Skills: Quick thinking to resolve any issues that arise during service, such as supply shortages or equipment malfunctions.

• Inventory Management: Skills in managing stock levels, ordering supplies, and minimizing waste.

• Leadership Abilities: Capability to mentor and train junior staff, fostering a positive kitchen environment and maintaining high standards.