Chef de Partie - Longs Bar

Overview

We are currently seeking passionate and dynamic kitchen professionals who pride themselves on delivering extraordinary levels of customer service and providing creative solutions to our guests.

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
• Coordinate daily tasks with the Sous Chef or Executive Chef.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new products, recipes and preparation techniques.
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the setup and supervision of buffets and special functions.
• Coordinate and participate with other sections regarding cleanliness, waste and cost control.
• Consult and check on daily requirements, functions and last-minute events.
• Guide and train the subordinates on a daily basis to ensure high motivation and an economical working environment.

You should have a professional kitchen apprenticeship or chefs training course and previous experience in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is essential.

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results