Chef De Partie

As a Chef de Partie your primary responsibilities will include:
Preparing and presenting food of the highest quality within company guidelines.
Advising the Sous Chef about foods that need to be rotated.
Managing dry store goods and maintaining a clean and tidy fridge.
Strictly controlling hygiene in the section and monitoring food preparation areas.
Reporting any hygiene issues to the Executive Chef or their Deputy in their absence.
Aligning with resort security fire regulations and all health and safety legislation to ensure full awareness and adherence.
Monitoring and developing cleaning schedules ensuring they are followed meticulously.

To be successful in this role you should possess the following qualifications and skills:
Proven experience as a Chef de Partie or similar role in a high-standard hospitality environment.
Exceptional culinary skills with a keen eye for detail.
Strong understanding of food safety and hygiene standards.
Ability to work efficiently under pressure while maintaining a positive attitude.
Excellent communication skills and the ability to work collaboratively with a diverse team.
Flexibility to adapt to changing requirements and a commitment to continuous learning and improvement.
A high customer service focus always keeping the guests experience at the forefront of your work.