Demi Chef De Partie

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Key Responsibilities:

Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Follow good preservation standards for proper handling of all food products at right temperature.
Check expiry dates and proper storage of food items in the section.
Ensure effective communication between staff by maintaining a secure and friendly and non-political working environment.

Requirements:

Progressive experience of 2 – 3 years within a 4 or 5 Star Hotel environment, preferably 1 year of experience in a similar position
Excellent use of various cooking methods, ingredients, equipment and processes
Ability to multitask and work efficiently under pressure
Knowledge of best cooking practices

Interested candidates are welcome to send their CVs by indicating the name of the “Demi Chef De Partie” in the subject line of the letter.

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