Chef de Partie

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

Responsibilities:
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 the new products, recipes and preparation techniques
•Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
•Coordinate and participate with other sections of requirements, cleanliness, wastage 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

Experience:
1 - 2 years in a similar position

Other requirements: 

• High level of integrity;
• Good verbal and written communication skills in both English and French languages;
  willingness to work during odd hours, weekends as well as on public holidays;
• A clean certificate of character is a must.

(Management reserves the right to call only suitable candidates)