FINE DINING CHEF DE PARTIE

Job Brief

A Chef De Partie – Fine Dining Kitchen is responsible for supervising and ensuring high levels of food preparation to deliver an excellent Guest experience while assisting with food cost controls.



DUTIES AND RESPONSIBILITIES:

• Supervise and control the work of the kitchen personnel in your section and assist with overseeing the daily operation of the kitchen. 
• May be replacing the sous chef when absent.
• Maintain a high standard of all food preparation and service according to the standards required by the management
• Ensures that all food of the section respects at all times the hygiene standards in force in the resort
• Inspects areas  daily and ensures that standards of cleanliness and order of areas are respected
• CDP is personally in charge of the order, cleanliness of his section, including related refrigerators and cold rooms
• Ensures that wastage and spoilage is controlled in the section. Immediately reports any non-conformance to sous chef
• Must inform the sous chef or Chef de Cuisine of any HR issue in the section
• Participates in technical training related to the outlet. May be asked to assist in producing all relevant documents related to training matters.
• Ensures that all section team members follow kitchen P&Ps and SOPs and respect CES procedures.
• Prepares food requisitions for the section and submits to the sous chef
• May be asked to participate directly in activities related to fire safety, first aid, or other security-related matters
• Ensures that HACCP standards are followed with consistency in the section
• Records temperatures of the section according to HACCP standards

Candidate Requirements :

·       Certificate / Diploma in Culinary Arts or other related

·       Minimum of 2 years’ experience as a Chef De Partie in a FINE DINING Kitchen

·       Experience working in either a luxury Fine dining  restaurant or a 5* hotel background

·       He must have a strong attention to details, flexibility, creativity and must be able to work under pressure.

·       Creative energetic and passionate about delivering culinary excellence 

·       Stamina to work in High-pressure/ Volume demanding kitchen environment.

·       Excellent Working Knowledge of HACCP Systems and Requirements

·       Be fully conversant with all health and safety and hygiene procedures.