Chef de Partie

Description

You will join a fast-paced commercial kitchen team, responsible for ensuring that meals are prepared efficiently and to high-quality standards. In this role, you’ll oversee kitchen production, manage stock levels, and step up to lead when the Sous Chef is unavailable. Your focus will be on maintaining food safety, supporting staff scheduling, and keeping kitchen operations running smoothly.

Responsibilities and Duties

*Oversee meal preparation to meet menu standards, production timelines, and menu rotation cycles. *Make effective decisions to plan and produce meals tailored to client needs, especially during Sous Chef absences. *Manage ordering processes based on kitchen demand, maintain proper stock control, and ensure first-in-first-out (FIFO) inventory rotation. *Ensure all kitchen staff strictly follow food safety rules, hygiene protocols, and HACCP guidelines. *Assist with scheduling and allocation of kitchen staff when requested. *Keep an eye on kitchen equipment functionality and report any breakdowns or issues promptly.

Qualifications and Requirements

*Comfortable using computers and relevant kitchen software (e.g., inventory management systems), and able to read digital worksheets and manage emails during shifts. *Solid understanding of food safety regulations and proper food handling techniques. *Strong decision-making, problem-solving, communication, and mentoring skills. *Willingness to work across various kitchen stations as needed. *Ideally, at least 5 years’ experience in a hotel or large-scale food and beverage environment. *Familiarity with preparing a variety of cuisines. *Ability to thrive in a large, multicultural kitchen team. *Open to practical assessments to demonstrate culinary abilities. *Flexibility to work shifts, including evenings, weekends, and holidays.

Working Condition

Salary

Basic Salary 2700