CHEF DE PARTIE

Assist in food preparation and cooking

Ensure consistency and quality in every dish served.

Work closely with the team to maintain a smooth and efficient kitchen operation.

Uphold hygiene and safety standards as per SFA regulations.

Maintain cleanliness and organization of kitchen stations.

Be willing to learn and grow within the team, embracing new techniques and processes.

Monitor inventory levels and assist in stock ordering and management.

Assist in receiving and inspecting deliveries to ensure quality and freshness.

Follow proper food storage procedures to maintain optimal ingredient quality.
Adhere to kitchen operational standards, including waste management and sustainability practices.

Requirements

Bachelor's degree in hospitality industry.
Substantial knowledge of food safety and handling procedures

Ability to work in a fast-paced environment with attention to detail.

Positive attitude, willingness to learn, and a strong sense of responsibility.