Chef De Partie

Job Description: Chef de Partie

Position: Chef de Partie

Reports to: Sous Chef

Job Summary:

The Chef de Partie is responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation and presentation in line with the Cradle Boutique Hotel's standards. The role requires strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced environment.

Key Responsibilities:

• Prepare and present high-quality dishes within the designated kitchen section.
• Supervise and train commis chefs and other junior kitchen staff.
• Ensure consistency and quality of food preparation, adhering to established recipes and standards.
• Maintain strict hygiene, health, and safety regulations in accordance with hotel and legal requirements.
• Monitor stock levels, assist with stock rotation, and ensure proper storage of ingredients.
• Assist in menu planning, food costing, and development of new dishes under the guidance of senior chefs.
• Ensure effective communication and teamwork within the kitchen and other departments.
• Work efficiently during peak service hours to maintain high service levels.
• Minimize food wastage and contribute to cost control measures.

Requirements:

• Education & Certification: Diploma or degree in culinary arts or a related field.
• Experience: Minimum of 2-3 years of experience in a similar role within a 4-star environment
• Skills & Competencies:
• Strong knowledge of cooking techniques and kitchen operations.
• Ability to work under pressure and maintain high standards.
• Good organizational and leadership skills.
• Knowledge of food safety and hygiene regulations.
• Effective communication and teamwork abilities.
• Work Conditions:
• Must be willing to work shifts, including weekends and public holidays.
• Physically capable of handling kitchen demands, including lifting and standing for extended periods.

Job Type: Full-time

Work Location: In person