Chef de Partie (Banquet Western Kitchen)

Responsibilities

• Conducts daily shift briefings to kitchen colleagues in absence of Jr Sous Chef & Sous Chef.
• Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Ensure storeroom requisitions are accurate to minimize repeat visits.
• Reports any engineering defects to immediate supervisors.
• Maintains cleanliness and proper rotation of product in all chillers.
• Minimizes wastage/ spoilage.
• Strives to maintain & improve all food preparations & presentations.
• Strives to improve EGCC results for Food Quality.
• Is fully conversant with all health and safety, fire and emergency procedures.
• Maintains a high standard of personal hygiene, dress, uniform, and body language.
• Attends meetings and training as required by supervisors.

Requirements

• Minimum 2 to 3 years relevant experience in the Hotel or related industry
• Able to work effectively in a team environment
• Possess a positive attitude and cheerful disposition
• Able to work rotating shifts including public holidays and weekends.

*We regret to inform you that only shortlisted candidates will be notified