Chef de Partie

Job Description Duties Include: To ensure all S.O.P’s for food preparation and storage of the same is adhered to To comply and adhere to all Hotel Policies and Procedures To clean your section at the end of each shift, ensuring that all sauces, containers, food items are covered and refrigerated To ensure the highest standard of cleanliness at all times under HACCP regulations To comply with Hotel COVID-19 policies and procedures To prepare food as to the specification given to you by the Head Chef and stated in the menus To observe cost control measures and minimize food wastage To prepare food for functions, bars, and the restaurant throughout the day with the assistance of the kitchen team To be able to prep for busy days in an efficient and productive manner To work in all sections of the kitchen, gaining experience in all to ensure flexibility and consistency To ensure dressings and presentations of each dish is consistent and attractive to the eye following stated To prepare sauces, main courses, specialty dishes, small experience in pastry and advantage To be innovative and creative, participating in all team meetings Requirements: Previous experience in a similar environment (4/5* hotel) Chef qualification – minimum 2-year training Sound knowledge and passion for food handling, food standards, and presentation Thorough knowledge of HACCP Fluent English Be flexible and willing to work weekends Good interpersonal skills #J-18808-Ljbffr