Chef de Partie

<div style="text-align: left;"><br></div><p style="text-align: left;"><strong><u>Chef De Partie</u></strong></p><p style="margin-left: 0in; text-align: left;">The selected candidate will have the following

responsibilities:

</p><div style="text-align: left;"><strong><u>What you will be doing:</u></strong></div><div style="text-align: left;"><br></div><div style="text-align: left;">-Set up workstations with all needed ingredients and cooking equipment</div><div style="text-align: left;">-Weight, measure and mixes ingredients according to recipes or personal judgements using various kitchen utensils and equipment</div><div style="text-align: left;">-Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc)</div><div style="text-align: left;">-Season and cook foods according to recipes or personal judgement and experience</div><div style="text-align: left;">-Observe and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them</div><div style="text-align: left;">-Cook the exact number of items ordered by each customer, working on several different orders simultaneously</div><div style="text-align: left;">-Portion, arranges and garnishes food and deliver to the F&B staff for service to clients.</div><div style="text-align: left;">-Ensure great presentation by dressing dishes before they are served</div><div style="text-align: left;">-Verify that prepared food meets requirements for quality and quantity</div><div style="text-align: left;">-Manage and Supervise Team</div><div style="text-align: left;">-Ensure cost control is respected</div><p style="text-align: left;"><br></p><p style="text-align: left;"><strong><u>What are we looking for?</u></strong></p><div><br></div><p>-A minimum of 2 years’ experience in similar position in a hospitality sector</p><p>-Ability to work on pressure and shift system</p><p>-A minimum NTC Level 4 in Food Production</p><p>-Sound communication and interpersonal skills</p><p>-A minimum of 1 year in supervisory role</p><p>-Good knowledge of Hygiene and Safety Standards</p><p>-Able to read and follow standardised recipes</p><p>-Strong knowledge of proper food handling procedures</p>