Executive Chef
6 days ago
The role of the Chef de Partie at The Royal Portfolio demands a high level of culinary expertise and teamwork. The successful candidate will be responsible for supporting the Executive Chef and Sous Chefs in the hotel kitchen, ensuring the highest standards of food preparation and presentation. Key responsibilities include coordinating daily tasks, supervising junior chefs, and maintaining the highest levels of guest satisfaction.
Main Duties and Responsibilities:
- Prepare and cook food to the highest standards, ensuring quality and presentation are met.
- Work closely with the Sous Chef to coordinate daily tasks and activities.
- Supervise junior chefs, providing guidance and support to ensure they meet the required standards.
- Estimate daily production needs and ensure the quality of raw and cooked food products.
- Ensure the production, preparation, and presentation of food are of the highest quality at all times.
- Operate and maintain all department equipment, reporting any malfunctions.
- Establish and maintain effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, controlling costs and maintaining quality in a volume food business.
- Possess excellent knowledge of food preservation, handling, and storage.
Requirements, Qualifications, and Expectations:
- Hotel management graduate or culinary degree with a minimum of 3 years' certification.
- At least 3 years' experience in a well-established restaurant or full-service hotel, with a minimum of 1 year in a supervisory role.
- High standard of spoken and written English.
- Flexible working hours subject to the demands of the business.
- Able to work under pressure and as part of a team.
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