Chef De Partie - Butcher

6 days left

04 Sep 2016
02 Oct 2016
Job Level
  • Carrying, lifting pushing and/or pulling items weighing up to 200-250 pounds, frequently standing up and moving about the facility, frequently handling hot objects and heavy equipment.
  • Ensure all food preparation meets the kitchen presentation standards
  • Prepare and present high quality food
  • Supervise staff
  • Keep all working areas clean and tidy and ensure no cross contamination
  • Prepare all mis-en-place for all relevant menus
  • Assist in positive outcomes from guest queries in a timely and efficient manner
  • Ensure food stuffs are of a good quality and stored correctly
  • Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
  • Assist other departments wherever necessary and maintain good working relationships
  • Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
  • Report maintenance, hygiene and hazard issues
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation
  • Be environmentally aware

The minimum requirements we look for in the position is:

  • A minimum of 6 years kitchen experience.
  • Knowledge of HACCP Standard
  • Fluent in English both verbal & written
  • Flexible with work hours and team oriented person