Chef de partie

As Chef de Partie, you will assist Senior Sous Chef to direct the operation of the Outlet kitchen, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

Some of your main role responsibilities are:

1. Assist Senior Sous Chef to manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
2. Assist Senior Sous Chef to manage all functions of the Outlet Kitchen operations to achieve optimum departmental profit.
3. Assist Senior Sous Chef to manage all functions of the Outlet Kitchen operations to achieve the optimum quality level of food production and sanitation.
4. Assist Senior Sous Chef to oversee special events and special food promotions.
5. Assist Senior Sous Chef to issue recipes and maintain up-to-date and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
6. Assist Senior Sous Chef to develop new dishes and products.

What we need from you

Ideally, you'll have some or all of the following competencies and experience we're looking for:

1. Completion of a degree or certificate in culinary arts.
2. Minimum 2 years of experience in pub cuisine required.
3. Vast knowledge of international culinary practices, menus and offerings.
4. High level of written and verbal Business English.