Chef de Partie

Responsibilities:

• To understand and be aware of food costs and percentages
• To monitor food order and stock movement, to ensure stock security
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To ensure all mise-en-place for all relevant menus are ready on time
• To work with the Sous Chef to ensure the mise-en-place is completed

Requirements:

• 5 years' relevant experience, preferably in hotel or private club
• Assist to maintain quality, standards and cleanliness
• Able to work shift duty and section assigned
• Independent and adaptive - able to work under pressure, long hours and in a heated environment
• Basic conversational English
• Candidate with less experience may be considered for the post of Demi Chef