Chef de Partie (hot)Bluewater Resorts

CHEF DE PARTIE
 
The ideal candidate will ensure the smooth and efficient running of the kitchen; particularly in the hot section. In this role, you will be overseeing all aspects of hot kitchen food production - from staff to food items inventory, sanitation, food and operating cost and wastage reduction.
 
Responsibilities
Supervises all hot kitchen food production staff particularly Commis
Manages and organizes all aspects of food production
Held responsible for kitchen operations in the absence of the Sous Chef
Actively leads Commis in the preparation of soups, menu specials, sauces and other entrees assigned to his section following prescribed methods, standardize recipes, yields and portion sizes
He must as well kept on top of and adapt to ever-changing culinary trends
He as well must keep in check and is held accountable for inventories of food items issued to the kitchen
Maintain cleanliness, orderliness and sanitation at the kitchen area.
Posses a working knowledge on the F & B Kitchen-Standard Operating Procedures
Performs all other duties and responsibilities as deemed necessary by Management.
Qualifications
Educational Degree - completion of at least 2 years in College or vocational/technical course;
Working Experience - at least 2 years working experience as a Chef de Partie (Hot) in a Hotel/Resort or a Restaurant
Trainings / Seminars Requirement - Customer Service, Food handling Trainings, Food Preparation Trainings
Skills - verbal facility in Basic English, good interpersonal skills