Chef De Partie (Meethaq Hotels Ltd) at Venmac Resources Limited

Responsibilities

To be responsible for a specific section of the kitchen in preparing high-quality food to meet TSCH&A standards in the ways listed but not limited to:

• Prepare, cook and present dishes as directed by the junior Sous chef.
• As a Chef de Partie, your main responsibility will be to amaze people with outstanding cooking following recipes and directions for local and some continental dishes.
• Your work will be extremely important for customer satisfaction and building customer loyalty.
• You will plan and execute menus in collaboration with other colleagues and ensure adequacy of supplies at all times.
• Place orders in a timely manner.
• Manage ingredients and costs.
• Suggest new ways of presentation of dishes, and new rules and procedures for optimising the cooking process.
• You will be expected to give attention to productivity of the kitchen such as speed and food quality.
• You will ensure adherence to all relevant health, safety and hygiene standards, be a team player and collaborate with other colleagues.
• You should have proven experience in a Chef de Partie role with excellent use of various cooking methods, ingredients, equipment, tools and processes and the ability to multitask, as well as work efficiently under pressure.
• You should demonstrate good time management skills and be passionate about what you do.
• You will have great communication and interpersonal skills as well as knowledge of best and latest cooking practices.
• Culinary school diploma is required and three years experience as a Chef De Partie
• Support the Junior Sous Chef or the Sous Chef in the daily operations and work.
• Manage and train demi-chef de parties or Commis working with you.
• Maintain inventory of stock in your area of specialty and report shortages to the Junior Sous Chef. Assist in controlling wastage and help maintain food costs.

Requirements

• Candidates must have a minimum of 3 years’ work experience. Previous demonstratable experience in the hospitality industry is required.