Chef De Partie

Responsibilities • Plan and execute menus in collaboration with other colleagues • Manage ingredients that should be frequently available on a daily basis • Follow the directions of the executive and sous chef • Ensure adherence to all relevant health, safety and hygiene standards. • Suggest new ways of presentation of dishes and procedures for optimizing the cooking process. • Give attention to the productivity of the kitchen such as speed and food quality Qualifications & Requirements • Diploma in relevant field or Qualification from a culinary school. • Past experience working in a similar role • Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2 • Ability to work well in a team • Excellent listening and communication skills as well as multi-tasking skills. • Passion for delivering great food and service. • Available to work shifts during weekends and holidays