Chef de Partie

Main Responsibilities:

•Organize, coordinate, guide and train the team according to the instructions of the Executive Chef.

•Plan and execute menus in collaboration with other colleagues.

•Ensure adequacy of supplies at all times.

•Place orders in a timely manner.

•Manage ingredients that should be frequently available on a daily basis.

•Follow the directions of the executive chef.

•Suggest new ways of presentation of dishes.

•Pay attention to productivity of the kitchen such as speed and food quality.

•Ensure adherence to all relevant health, safety and hygiene standards.

•Promotes a team spirit and inspires the kitchen team.

Qualifications and Experience:

•Previous experience in 4 or 5 star hotels in relevant position.

•Good knowledge of cooking techniques as well as new culinary practises and trends in different cuisines.

•Self-discipline and strong work ethic with real pride in work.

•Proven track record of working in high volume kitchens.

•Knowledge of Health and Safety regulations and policies

•Energy and enthusiasm with great communication skills.

•Degree in culinary.

•Excellent knowledge of English.

Benefits:

•Attractive remuneration package.

•Free meals.

•Learning & Development opportunities.

•Various discounts provided within the Resort

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