Mediterranean Chef de Partie

Responsibilities

• Supervising, coordinating and participating in the preparation of mise en place cooking for Food & Beverage outlets.
• Controlling freshness, preparation techniques and storage of goods used.
• Checking Demi Chefs and Commis Chefs on the section regarding personal hygiene and performance.
• Assisting senior chefs in composing new recipes and menu ideas.
• Managing order and turnover of products in the section through daily inventory lists.
• Controlling cooking procedures, portioning, garnishing and presentation of all dishes.
• Maintaining effective contact with colleagues in other departments.
• Setting up work rosters for the section in consultation with the Sous-Chef or Executive Chef.
• Allocating different tasks according to the mise en place list.
• Consistently providing and maintaining the highest standard of guest care and service.
• Maintaining a high standard of personal hygiene and grooming at all times.
• Ensuring the designated uniform is worn well-pressed and in a good state of repair.
• Acting on responsibilities for Health and Safety at work.
• Following HACCP guidelines and municipality regulations at all times.

Requirements

• BA/BSc/HND qualification in a relevant field.
• Minimum of 2-4 years’ experience in a 5* hotel.
• Excellent communication skills, both written and verbal.
• Ability to work well under pressure in a fast-paced environment.
• Demonstrated commitment to exceeding guest expectations.

How to Apply

Interested and qualified candidates should apply online via the SmartRecruiters platform. Follow the link below to submit your application: https://www.myjobmag.co.ke/apply-now/1190175