Full-Time Chef de Partie with experience & passion
I’m on the hunt for driven, hardworking, young commis chef/chef de partie candidates.
You must want to graft!
You must be hungry and interested in growing as a chef!
You must have energy and determination!
You must be on top of industry trends and ready to expand your knowledge of food and new culinary concept.
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Coordinates daily tasks with the superior.
Responsible to supervise junior chefs or commis.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and reporting of malfunctioning.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Establishing and maintaining effective inter-departmental working relationships.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Checks periodically expiry dates and proper storage of food items in the section.
Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Daily feedback collection and reporting of issues as they arise.
Assess quality control and adhere to hotels service standards.
Carry out any other duties as required by management.
A high standard of spoken and written English.
Flexible working hours subject to the demands of the business.
Able to work under pressure.
Excellent culinary catering talent.
Hotel Management Graduate or Culinary Degree with minimum 3 years certification.
If you’d like to pursue or further your career in cheffing , get in touch.
How to ApplyPlease only apply if you meet the above criteria. If you’re a foreigner, your paperwork must be in order and official. You can apply by emailing your cv, recent ID & full length photo and food portfolio to email@example.com
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