The chef de Partie is responsible for the daily operation in the assigned kitchen to meet the expected standards.

• During your time you are fully in charge for the food production.  
• Runs checks in production areas to see that standards are being met.
• Checking the set of stations are on time for each service period.
• Make sure all food is prepared by recipes.
• Make sure food quality and quantity meet our standard.
• Make sure food is sent to correct area on time.
• Notify Chef or Sous Chef of any problems or complaints as and when they arise solve immediately of possible – empowerment.
• In charge that professional work procedures are in place.
• Communicate any problems with outlets to the affected Department Head and Sous Chef for follow up.
• Checks inventories to see proper storage and rotation of stock.
• Follow up to see proper completion of assigned levels on production charts.
• Aids in the training of food production staff.
• Checking that all food items for storage must be covered with vitalism, dated, labeled, initialed by the person who made or used   it.
• Checking of rotation of foods-old first-newest last.
• Checking that after service, oven tops, work areas and reach in boxes are cleaned.
• Any other requests made by the Executive Chef and other management, including stooping, bending and lifting weights up to 30 pounds will be normally be required.
• Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company any noise for loss or damage of said equipment.
• Participates and follows up on taste panels.
• Checking that production charts are closely followed and adhered to.
• Checking that the appropriate cleaning charts on a daily basis are filled out properly.
• Be a ware of accident prevention and help enforce safe work conditions – ZERO ACCIDENTS IS OUR GOAL.
• Follow all kitchen regulations as outlined ad directed.
• Checks staff feeding for quality, quantity and adherence to menu cycle.
• Controlling that time cards are punched for meal periods and breaks.
• Attends food & beverage meeting weekly, monthly kitchen meeting and staff meeting if possible.
• Make sure production charts are closely followed and adhered.
• Provide outlet with minimum of inventory stock and maintain wastage levels at a minimum.
• Communicate with stewarding supervisor for cleaning schedules.
• Assure that high cost items are used properly.
• Checks with the Banquet Chef the co-ordination of production.

Job Requirements

• Level V in Food Preparation or Hotel Kitchen Operation or Foreign dish Cooking and related field
• At least 5 years related work experience
• Having a great supervisory skill
• Superior in Communication and Good Command of English
• Multi-tasking
• Basic Computer skills

How to Apply

All interested and qualified applicants may send updated CV, a cover letter and credentials Via: CLICK HERE

Only short listed applicants will be contacted.