Main Responsibilities

• The Chef de Partie’s mission is to take full responsibility for the food quality & presentation of the corresponding kitchen and on demand to assist other areas of the culinary operation.
• Supervise his kitchen section and cooperate with the other sections within the kitchen.
• Responsible to comply at all times with the standard quality requirements, stock management and techniques.
• The Chef de Partie should monitor and control the food quality, setup/ presentation/buffet presentation and timely delivery of the dishes in corresponding kitchen.
• Ensure plating guides are up to date and distributed appropriately.
• Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.

Requirements

• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Culinary arts is preferred.
• Experience as Chef de Partie in a starred restaurant or catering company with highest levels of service is preferred.
• A minimum of 2 years of experience working in a 5-star hotel or free standing restaurant environment.
• International work experience is a plus.
• Strong knowledge of HACCP.