Job highlights

Urgently hiring

51 applicants

Benefits include: Overtime Pay, Annual Bonus, Travel Allowance (TA), Petrol Allowance, Mobile Allowance, Internet Allowance, Flexible Working Hours, Health Insurance, Food/Meals, Accommodation, 5 working days

Job Description

Job Description: Chef de Partie

Position Title: Chef de Partie

Department: Kitchen

Reports To: Sous-Chef / Executive Chef

Job Summary:

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring high standards of food preparation, presentation, and safety. This role involves supervising and training kitchen staff, maintaining quality and consistency, and managing food production efficiently.

Key Responsibilities:

1. Food Preparation and Production:

• Prepare and produce food items according to standard recipe cards.
• Ensure high quality and presentation of dishes.

1. Supervision and Training:

• Supervise and train junior kitchen staff (demi chefs, commis, etc.) in their section.
• Foster a positive work environment, motivating team members to perform their best.

1. Operational Management:

• Oversee food requisitions for your section, ensuring timely and adequate stock levels.
• Prepare work schedules for staff, coordinating shifts and responsibilities.

1. Collaboration:

• Work closely with the sous-chef and/or executive chef to coordinate workloads and ensure smooth kitchen operations.

1. Compliance and Standards:

• Adhere to hygiene and sanitation standards, ensuring compliance with local laws and regulations.
• Maintain cleanliness and organization in the kitchen and work areas.

1. Presentation and Quality Control:

• Supervise the preparation and set-up of buffet lines, ensuring they are presentable and well-stocked.
• Ensure portion control and serving temperatures are maintained.
• Direct the proper plating and decoration of dishes according to presentation standards.

1. Equipment and Inventory Management:

• Use kitchen machinery and equipment efficiently and according to operating instructions.
• Ensure proper handling and storage of prepared food items.

1. Administrative Duties:

• Direct cleaning activities of kitchen staff and the steward department.
• Ensure all confidential data related to kitchen operations remains secure.

Qualifications:

• Minimum of 2 years’ experience as a demi chef de partie or commis de cuisine.
• Strong culinary skills and knowledge of kitchen operations.
• Ability to train and supervise kitchen staff effectively.
• Excellent organizational and time management skills.
• Knowledge of food safety regulations and hygiene practices.
• Ability to work in a fast-paced environment while maintaining high standards.

Personal Attributes:

• Strong leadership qualities.
• Excellent communication skills.
• Passion for food and culinary excellence.
• Commitment to quality and consistency.