Chef de Partie

Job Brief

The Chef De Partie is to assist the Sous Chef in producing quality food, cost effectively.

DUTIES AND RESPONSIBILITIES :

• May be replacing the sous chef when absent.
• Is responsible for a designated section of the kitchen, as per instructions from Sous chef / Chef De Cuisine
• Ensures that all food placed under the responsibility of the CDP respects CERS standards, in terms of quality, taste, portioning, presentation and variety, as well as timing
• Ensures that all food of the section respects at all times the hygiene standards in force in the resort
• Inspects areas daily and ensures that standards of cleanliness and order of areas are respected
• CDP is personally in charge of the order, cleanliness of his section, including related refrigerators and cold rooms
• Ensures that wastage and spoilage is controlled in the section. Immediately reports any non-conformance to sous chef
• Must inform the sous chef or Chef de Cuisine of any HR issue in the section
• Participates in technical training related to the outlet. May be asked to assist in producing all relevant documents related to training matters.
• Ensures that all section team members follow kitchen P&Ps and SOPs and respect CES procedures.
• Prepares food requisitions for the section and submits to the sous chef
• May be asked to participate directly in activities related to fire safety, first aid, or other security-related matters
• Ensures that HACCP standards are followed with consistency in the section
• Records temperatures of the section according to HACCP standards

• Diploma / Certification in Culinary or equivalent
• Chef de Partie with at least 2-3 years in the Butchery section
• Has an experience in a luxury hotel culinary business as Chef De Partie
• Is passionate, creative, attention to details
• Has good communication skills in English
• Be fully conversant with all health and safety and hygiene procedures.

• Contact: Recruitment Team
• Reference: CatererGlobal/CTG-CONST-4304
• Job ID: 99291794