Chef de partie

Grand Hotel Gozo

As a chef de partie, you get to oversee a section of the kitchen.
Key responsibilities:
-Preparing, cooking and presenting dishes within your speciality
-Managing and training any demi-chef de parties or commis working with you
-Helping the sous chef and head chef to develop new dishes and menus
-Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
-Monitoring portion and waste control to maintain profit margins

Qualifications

- Great cooking skills
- A cool head
- An ability to delegate appropriately
- Organisational flair
- A grasp of profit margins

Employee Reward Scheme after 6 months of service