Chef de Partie

Hotel Kennedy Nova

• The selected Chef de Partie should manage the kitchen in the Sous Chef's absence and take charge when directed to do so.
• Ensuring that any anticipated shortages are communicated promptly to the Sous Chef or the Head Chef.
• All dishes are being prepared as per the correct recipe and quantity and served to the specifications set on the menu.
• All dishes reach the hot plate or passé correctly garnished, with correct portion and size, presented on the prescribed serving dish in the presented manner.
• To ensure that junior cooks and trainees receive the right training and optimum guidance.
• To work in all corners of the kitchen for further personal knowledge and improvement.
• To ensure that all sections of the kitchen, including storage areas are kept clean at all times.
• To maintain On Going “Clean as you Go” Practices and take environmentally friendly initiatives.
• The Chef de Partie is welcome to come up with innovative ideas as regards to new menu dishes and/ or specialties.
• To ensure that all stocks are kept under optimum conditions.
• To be efficient, caring and friendly in all communications when dealing with guests and colleagues.
• To strive to study management subjects in food preparation for future advancement.
• Enhancing and maintaining the kitchen product by actively communicating with superiors.

Qualifications

• To be familiar with HACCP Standards and Health & Safety Regulations as stipulated by Law.
• To be proactive to the needs of the Kitchen operation, and anticipate any shortcomings.
• Demonstrate understanding and awareness of all policies and procedures.
• Ensure all security incidents & accidents are always logged in a timely manner and brought to the attention of the direct manager.
• The employee is also expected to perform any duties as per operations requirements as instructed by the Head Chef.

The ideal candidate requires fluency in English (both written and oral).