Chef de Partie - Italian Cuisine

Description

Oversee kitchen operations and coordinate kitchen colleagues.

Responsibilities and Duties

- Prepare, cook, and present breads, pastries, and Italian dishes according to standard recipes. - Participate in food preparation, portioning, and presentation. - Plan utilization of food surpluses and minimize waste. - Maintain cleanliness, hygiene, and proper functioning of kitchen equipment. - Supervise and train subordinates including Commis, Leading Cooks, Kitchen Attendants, and Stewards. - Monitor colleague performance and provide guidance or counselling. - Collaborate with other departments (Catering, Banquets, Outlets, Maintenance, Guest Services). - Manage departmental budget, stock inventory, and food costs. - Conduct shift briefings in absence of a manager. - Perform other duties as assigned by superior.

Qualifications and Requirements

- Diploma or Degree in Culinary Arts. - 2-3 years experience in a similar capacity. - Experience in hotel industry is an advantage. - Valid Food Hygiene Certificate. - Willingness to work rotating shifts, weekends, and public holidays. - Excellent communication skills for guest and team interaction.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends