Chef De Partie

Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade. Prepare in advance food, beverage, material and equipment needed for the service. Cook and serve dishes according to the restaurant’s menu. Monitor and order ingredients, supplies and equipment Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards. Clean and re-set their working area. Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member. Recycle where-ever possible and enforce cost saving measures to staff. Maintain a hygienic kitchen and high standards of personal hygiene. Attend all briefing Prepare kitchen equipment for use. Assemble and prepare ingredients for menu items. Prepare simple food items. “mis-en-place” Assist with checking, receiving and storing of goods. Maintain storage areas. At least 3 years in a five star international chain hotel Should understand how to read recipes and a good knowledge of cooking Good communication skills Should be result & quality driven. Entrepreneurial, straightforward, leader, team player, works well under pressure. people oriented. Passionate for European Luxury.