Chef de Partie

Description

We are seeking a dynamic and passionate Chef de Partie specializing in Italian cuisine. You will oversee kitchen operations, coordinate colleagues, and ensure the preparation, cooking, and presentation of high-quality dishes in line with hotel standards. This role requires leadership, creativity, and a commitment to culinary excellence. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Oversee daily kitchen operations and coordinate team members - Prepare, cook, and present Italian dishes according to hotel recipes and standards - Work with fresh, locally available products wherever possible - Plan utilization of food surpluses and leftovers efficiently - Ensure food preparation methods, portion sizes, and presentation meet hotel standards - Estimate food consumption and manage requisitions of food supplies - Maintain cleanliness and ensure all kitchen equipment is in good working order - Direct and supervise kitchen subordinates to meet productivity and service standards - Review recipes and manage food, labor, and overhead costs - Introduce and test new market-oriented dishes - Monitor stock inventory, reduce wastage, and manage departmental budget - Conduct shift briefings in the absence of a manager - Train, guide, and evaluate new and existing colleagues - Promote teamwork and communication with other hotel departments - Interact with guests and suppliers as required - Perform other duties as assigned by superiors

Qualifications and Requirements

- Diploma or Degree in Culinary Arts - Minimum 2–3 years of experience in a similar capacity - Prior experience in the hotel industry is an advantage - Valid food hygiene certificate required - Willingness to work rotating shifts, weekends, and public holidays - Strong communication skills and ability to interact with guests, colleagues, and suppliers professionally

Working Condition

Working hours

Full-time, rotating shifts including weekends and public holidays