Chef de Partie at Emerge Egress Consulting

Role Objective

Our client, a reputable hotel establishment, is seeking to recruit a Chef de Partie to join their culinary team. The successful candidate will be responsible for preparing high-quality meals while upholding strict food safety, hygiene, and presentation standards.

Core Duties and Responsibilities

Collaborate with other kitchen staff and front-of-house staff to ensure timely and accurate delivery of all food orders.

Handle multiple orders simultaneously under pressure during peak hours.

Participate in the garnishing and presentation of dishes

Oversee opening and closing duties for each assigned shift

Ensuring that food portions and food presentation meet company standards.

Ensuring that cooking utensils are clean before each use.

Quality check ingredients and prepared products, ingredients to be used during service and for menu items.

Accurately and efficiently prepare and cook all menu items, including appetizers, entrees, soups, salads, and desserts, following standardized recipes and quality standards.

Conduct food preparation tasks including chopping, slicing, seasoning, and organizing mise en place before service

Operate a variety of kitchen equipment safely and proficiently (e.g., grills, fryers, ovens, stovetops).

Set up and stock workstations with all necessary supplies.

Maintain a clean, organized, and sanitary work environment throughout the shift, adhering strictly to all food safety and hygiene standards

Ensure all food items are properly stored, labeled, dated, and rotated to prevent spoilage (FIFO method)

Monitor food stock levels and communicate shortages to the Executive Chef or Manager to facilitate timely ordering.

Follow recipes accurately

Prepare food using various appliances and equipment

Maintain a clean, safe and sanitized work area

Organize equipment, utensils and other tools prior to service

Efficiently resolving problems with customers' orders.

Adhere strictly to food health and safety regulations

Perform any other duties as assigned

Job Specifications and Qualifications

Diploma in Food Production or Culinary Arts or related field.

Minimum of three (3) years' experience in the same role.

Experience in a busy business hotel is an added advantage.

Knowledge in HACCP.

Key Competencies

Up to date on culinary trends and passionate on furthering skills.

Proven leadership and managerial skills in a fast paced kitchen environment.

Report writing skills on purchase orders, menus, checklists, routine procedures etc

Great Communication skills

Service Oriented

Active listening skills and keen to details