Demi Chef de Partie

Responsibilities:

• Oversee and manage the preparation of all culinary dishes within your assigned section of the kitchen
• Ensure the highest standards of food quality, presentation, and taste are consistently met
• Collaborate with the Sous Chef and Head Chef to develop and implement new menu items
• Maintain strict adherence to food safety and hygiene regulations
• Train and supervise junior kitchen staff within your section
• Manage inventory and stock levels for your section, minimising waste and controlling costs
• Assist in the creation and standardisation of recipes
• Ensure proper mise en place is completed before each service
• Coordinate with other sections of the kitchen to ensure smooth service operations
• Maintain cleanliness and organisation of your work area at all times
• Participate in regular menu tastings and provide constructive feedback
• Assist in the preparation of special dietary meals as required (e.g., vegetarian, vegan, gluten-free)
• Contribute to the overall positive working environment of the kitchen
• Attend and actively participate in regular kitchen team meetings
• Stay updated on current culinary trends and techniques to enhance the hotel’s F&B offerings

This expanded list of responsibilities provides a more comprehensive overview of the {NAME} Chef de Partie role, aligning with the hotel’s commitment to delivering exceptional food and beverage experiences for all visitors.

• Certificate in Food production or any culinary Hotel management course
• Must have worked at least one year as a Demi Chef de Partie in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence

Full grade twelve school certificate

Three traceable referees with their mobile numbers and email addresses.

https://jobs.smartrecruiters.com/MinorInternational/744000096749055-demi-chef-de-partie?trid=89334b4a-13c4-4bd2-bbae-d30c41ecede8