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This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities.

Primary Responsibilities

Operation

• Train and supervise the work of kitchen personnel in the respective sections
• Ensure personal cleanliness and proper deportment of all team members
• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
• Work closely with Executive Steward in maintaining the cleanliness of the kitchen
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

• Minimum of 1 year experience as a Chef de Partie in a professional kitchen setting
• Culinary degree or equivalent certification from a recognized institution
• Demonstrated passion for culinary excellence and attention to detail
• Strong knowledge of various cuisines, cooking techniques, and food trends
• Proficiency in menu planning, portion control, and food cost management
• Excellent leadership, interpersonal, and communication skills
• Ability to work effectively in a team-oriented, high-pressure environment
• Strong organizational skills and ability to multitask efficiently
• Thorough understanding of food safety regulations and HACCP principles
• Proven ability to take initiative and drive results in a hands-on manner
• Flexibility to work various shifts, including weekends and holidays
• Physical stamina to stand for extended periods and lift heavy items as required
• Proficiency in English; knowledge of local languages is a plus