CHEF DE PARTIE

Responsibilities

• Prepare high-quality dishes using cooking and grilling techniques that meet restaurant standards
• Apply cooking and grilling techniques to prepare high-quality dishes while managing kitchen tasks efficiently in a fast-paced environment.
• Collaborate with the culinary team and follow Head Chef directions to maintain consistent food quality and excellent service.
• Manage kitchen tasks efficiently under pressure to maintain smooth operations in a fast-paced environment
• Collaborate with culinary team members to deliver consistent food quality and excellent service
• Follow directions from the Head Chef to execute menu items accurately
• Maintain a clean, safe, and sanitary workstation to comply with health and safety standards
• Conduct stocktaking and order supplies for your station to ensure ingredient availability
• Adapt food preparation methods based on feedback to improve dish quality
• Assist in other kitchen areas as needed to support overall kitchen function

Requirements

• Bachelor's degree in Hotel management
• Qualification from a culinary school
• At least 5 years of experience in a similar culinary role
• Knowledge of best practices for kitchen safety and sanitation
• Excellent listening and communication skills
• Ability to multitask and organize work effectively
• Availability to work shifts during weekends and holidays