Chef de partie - Job Description

• Preparation and setting up of lunches and dinners
• Preparation and service of the Set Menus.
• Buffet work for functions including hot and cold dishes, salads etc.
• Maintain stringent operating standards and procedures. Ensure the safe and hygienic storage of food products.
• Ensure that requirements pertaining to health and safety regulations are, at the least, met.
• Ensure safe and correct use of machinery and equipment.
• Ensure that your uniform is correct and clean.
• Maintain a high standard of cleanliness, hygiene and presentation of all areas of the kitchen, equipment and other areas in which food is stored.
• Liaise between kitchen staff and serving staff ensuring that a good working relationship is maintained between these areas.

Represent the hotel in an exemplary manner and set an example to fellow staff at all times.

To fulfil any other task or duty as directed by the Executive Chef so long as that task has relevance to your position.


Personal Requirements:

• high level of personal cleanliness
• enjoy cooking
• able to organise efficient work schedules
• good communication skills
• punctuality
• flexibility to perform shift work on a 24-hour rotating roster as required able to work under pressure and stay calm in difficult situations.