Job Purpose
The Chef De Partie ensures smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions. He/she supervises cooks and leading Cooks, ensuring all culinary standards as set by the hotel and regulated by local authorities are observed by the culinary team in their sections. He/she is responsible for the organization, coordination, and service for one area of the kitchen
Operations
• Produces and presents the dishes for the section in line with the cooking instructions and processes defined
by the hotel and brand
• Ensure personal cleanliness and proper deportment of all team members
• Ensures that dishes are well presented, of a high standard and at the right temperature
• Prepare and ensures availability of mis en place as required
• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests
• Work closely with Executive Steward in maintaining the cleanliness of the kitchen areas
• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef De Cuisine
Knowledge and Experience
• Minimum 2 years of relevant experience in a similar capacity
• Basic food hygiene certification required
• Basic reading, writing and oral proficiency in English language
