Chef de Partie

Role Objective

Our client, a reputable hotel establishment, is seeking to recruit a Chef de Partie to join their culinary team. The successful candidate will be responsible for preparing high-quality meals while upholding strict food safety, hygiene, and presentation standards.

Core Duties and Responsibilities

• Collaborate with other kitchen staff and front-of-house staff to ensure timely and accurate delivery of all food orders.
• Handle multiple orders simultaneously under pressure during peak hours.
• Participate in the garnishing and presentation of dishes
• Oversee opening and closing duties for each assigned shift
• Ensuring that food portions and food presentation meet company standards.
• Ensuring that cooking utensils are clean before each use.
• Quality check ingredients and prepared products, ingredients to be used during service and for menu items.
• Accurately and efficiently prepare and cook all menu items, including appetizers, entrees, soups, salads, and desserts, following standardized recipes and quality standards.
• Conduct food preparation tasks including chopping, slicing, seasoning, and organizing mise en place before service 
• Operate a variety of kitchen equipment safely and proficiently (e.g., grills, fryers, ovens, stovetops).
• Set up and stock workstations with all necessary supplies.
• Maintain a clean, organized, and sanitary work environment throughout the shift, adhering strictly to all food safety and hygiene standards 
• Ensure all food items are properly stored, labeled, dated, and rotated to prevent spoilage (FIFO method)
• Monitor food stock levels and communicate shortages to the Executive Chef or Manager to facilitate timely ordering.
• Follow recipes accurately
• Prepare food using various appliances and equipment
• Maintain a clean, safe and sanitized work area
• Organize equipment, utensils and other tools prior to service
• Efficiently resolving problems with customers’ orders.
• Adhere strictly to food health and safety regulations
• Perform any other duties as assigned

Job Specifications and Qualifications

• Diploma in Food Production or Culinary Arts or related field.
• Minimum of three (3) years’ experience in the same role.
• Experience in a busy business hotel is an added advantage.
• Knowledge in HACCP.

    Key Competencies

• Up to date on culinary trends and passionate on furthering skills.
• Proven leadership and managerial skills in a fast paced kitchen environment.
• Report writing skills on purchase orders, menus, checklists, routine procedures etc
• Great Communication skills
• Service Oriented
• Active listening skills and keen to details