Job Description

Roles & Responsibilities

Job Description

Supervises, coordinates and participates in the preparation of all mis-en-place and setting up of each menu
Checks the daily functions to determine the kind of quantity of items to be prepared
Prepares the requisitions for groceries and perishable food items based on the hotel occupancy, function, and replenishment requirement
Dispenses food only against micros checks or in case of micros failure captain order
Taste all the food during preparation
Ensures the food is prepared efficiently and of the highest quality
Ensures the personnel handle and use the kitchen utensils properly
Sees that the food leaving the kitchen is taste correctly and is presented correctly
Ensures the cleanliness of all utensils, cooking equipment, working tables and cold room at all times
Makes sure that after every function all food items are properly stored to avoid any spoilage
Other duties and responsibilities which might be assigned from time to time by the Executive Chef

Qualifications

Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment.
Culinary degree or diploma preferred.
Strong knowledge of various cuisines, cooking techniques, and international culinary trends.
Excellent leadership, communication, and interpersonal skills.
Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.
Flexibility to work evenings, weekends, and holidays as required.
Knowledge of HACCP and food safety standards.
Passion for culinary excellence and a commitment to continuous learning and development

Chef de Partie RAFFLES

People Looking for Chef de Partie Jobs also searched