Job Description:

Duties and Responsibilities:

- Manage and oversee junior chefs in the section

- Ensure that all dishes are prepared to the highest quality and presentation standards

- Follow recipes and ensure consistency across the section

- Assist the Head Chef/Sous Chef in menu planning and development

- Ensure the kitchen is maintained to the highest standards of cleanliness and hygiene

- Maintain accurate records of stock and wastage

- Train junior chefs in the section and provide guidance and support

- Ensure that food safety guidelines are followed at all times

- Assist in the preparation and service of special events and functions as required

 

Requirements:

- Proven experience as a Chef De Partie or similar role in a fast-paced environment

- Excellent knowledge of cooking techniques, ingredients, and equipment

- Ability to work well under pressure and manage a team effectively

- Excellent communication and leadership skills

- Good knowledge of health and safety regulations

- Ability to work flexible hours including evenings, weekends, and holidays

- Ability to work on feet for extended periods of time

- Ability to lift up to 50 pounds

 

Industry:

Tourism and Hospitality

Category:

Tourism and Hospitality

Skills: