Key Responsibilities
- Preparing, cooking and presenting dishes within the head chef specification.
- Managing and training commis.
- Ensuring that the kitchen brigades have high standards of food hygiene and follow rules of health and safety.
- Monitoring portion and waste control to maintain profit margins.
- Plan and execute menus in collaboration with other colleagues
- Ensure adequacy of supplies at all times
- Manage ingredients that should be frequently available on a daily basis
- Suggest new ways of presentation of dishes
- Suggest new rules and procedures for optimizing the cooking process
- Give attention productivity of the kitchen such as speed and food quality
- Overall responsibility for the kitchen’s daily operations.
Qualifications
- Proven 4 years experience in a Chef de Partie role
- Culinary school diploma
- Excellent use of various cooking methods, ingredients, equipment and processes
- Ability to multitask and work efficiently under pressure
- Great time management skills
- Great communication and interpersonal skills
- Knowledge of best and latest cooking practices
How to apply:
Send your application to [email protected]
