Chef De Partie

Responsibilities

Plan and execute menus in collaboration with other colleagues

Manage ingredients that should be frequently available on a daily basis

Follow the directions of the executive and sous chef

Ensure adherence to all relevant health, safety and hygiene standards.

Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.

Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

Diploma in relevant field or Qualification from a culinary school.

Past experience working in a similar role

Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

Ability to work well in a team

Excellent listening and communication skills as well as multi-tasking skills.

Passion for delivering great food and service.

Available to work shifts during weekends and holidays