Chef de Partie

• Prepare menus in collaboration with the Chef and/ or Sous Chef.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available (vegetables, spices etc.).
• Follow the guidance of the Chef and/ or Sous Chef and have input in new ways of presentation of dishes.
• Run and supervise any kitchen section to the required standards set by the Chef and/ or Sous Chef.
• Stocktake and order supplies for the kitchen.
• Ensure good stock and waste control is practised.
• Be responsible for the quality control of stock and prepared foods.
• Execute cooking to the expected high standard quickly and efficiently.
• Demonstrate cooking techniques and skills in all recipes and dish preparation.
• Fine tune the meals and ensure visual standards.
• Ensure the cleanliness and organisation of the kitchen space.
• Support Chef and/ or Sous Chef in delivering required standard of food.
• Appropriately delegate jobs to assistant cooks and apprentices and support them in their development.
• Improve your food preparation methods based on feedback.
• Ensure that all hygiene and health & safety regulations are respected at all times.
• Organise and coordinate the duties assigned to cooks and commis.
• Effective organisation and encouragement towards teamwork.
• Maintain a positive and proactive attitude at all times and seek to improve and advance your skill set and performance.
• Help to maintain a climate of smooth and friendly cooperation.
• Collaborate with the rest of the culinary team to ensure high-quality food and service.

• Proven experience in a Chef de Partie role
• NC3 in Food Production or equivalent qualifications.
• Valid Food Handler Certificate
• Attention to details
• Creativity and passion
• Good communication skills
• Well groomed
• Rapid and effective cooking skills
• Able to work under pressure
• Multitasking and organisational ability
• Excellent use of various cooking techniques, ingredients, tools and processes.

The management reserves the right to call only the best qualified candidates for the recruitment and selection exercise.