Job Description
Helps provide smooth running services and a high standard of production by managing his/her section,
Works autonomously to produce dishes in compliance with cooking instructions,
Supervises the commis chefs’ work,
Is responsible for the organisation, coordination and service for one or more area of the kitchen,
Thorough knowledge of the F& B offers provided in the kitchen – Breakfast, Conference offers, Restaurant and bar menu.
Leads the team under his/her responsibility and creates a good working atmosphere,
Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility,
Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation,
Trains commis chefs, apprentices and interns to a high standard
Is actively involved in meeting the department’s targets:
by following the cooking instructions
by avoiding waste and loss of food items
by respecting the procedures and internal audits applicable in the hotel
Helps conduct inventories
Helps manage stocks of equipment by avoiding breakages
Qualifications
Diploma in Culinary Arts or related field
Minimum 1 year of relevant experience as a Chef de Partie
Creative and a keen eye for detail
Good communication and customer contact skills
Ability to work effectively and contribute in a team
Self-motivated and energetic
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