Chef de Partie

JOB SUMMARY

Qualifications:A Bachelor's degree/ Diploma in Food Production or related fieldMinimum 2–3 years' experience in a similar role within a reputable hotel or fine dining establishmentAble to multitask, prioritize, and manage time efficientlyAbility to work well under pressure in a fast-paced environmentAbility to work cohesively and collectively as part of a teamExcellent planning, organizational skills, communication and interpersonal abilities, with the capacity to interact effectively with guests and staffStrong problem-solving and decision-making capabilities, with the ability to address challenges proactively and effectively

RESPONSIBILITIES

Prepare, cook, and present dishes within your assigned section to the highest standardManage and oversee your assigned kitchen section with efficiency, precision, and attention to detailCollaborate with the Sous Chef and Executive Chef on menu innovation, seasonal offerings, and signature dishesUphold impeccable standards of cleanliness, organization, and hygiene in compliance with HACCP and hotel policiesEnsure seamless service during peak hours while maintaining calmness and professionalism under pressureContribute to continuous improvement by bringing creativity, new techniques, and modern culinary trends into the kitchen

REQUIRED SKILLS

Hygiene standards (food production), Food and beverage, Cooking, food preparation, Kitchen management, Reporting

REQUIRED EDUCATION

Diploma, Associate's degree