The Chef De Partie is responsible for preparing modern Mediterranean cuisine and creating optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures.

Our Expectations:

• Conducts daily shift briefings to kitchen colleagues in absence of Jr Sous Chef & Sous Chef.
• Directs and controls all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.
• Ensures all spot check and temperature control sheets are filled as required.
• Maintains cleanliness and proper rotation of product in all chillers to minimize wastage/spoilage.
• Strives to maintain & improve all food preparations & presentations.
• Supports the senior team members in communicating food consistency & quality.
• Maintains consistent on the job training sessions for Culinary Associates.
• Liaise daily with outlet Chefs to keep open communication on guest feedback.
• Daily checks of all mise-en place to ensure freshness and quality standards.
• Supports, coaches, leads and motivates kitchen colleagues.
• Ensures storeroom requisitions are accurate to minimize repeat visits.
• Ensures all kitchen colleagues are aware of standards & expectations.
• Ensures that subordinate employees report for work punctually and grooming standards are met.
• Is fully conversant with all health and safety, fire and emergency procedures.

We are looking for an individual with at least 2-3 years of culinary experience in a supervisory capacity. If you have the ability to adapt to ever changing requirements and are passionate in food preparation, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.