Chef De Partie/ Hot

Job Summary

• Oversee daily food preparation and production in the assigned section.
• Prepare mise en place (prepping ingredients in advance).
• Ensure that all dishes are cooked to the correct temperature and served on time.
• Maintain high standards of food quality and presentation.
• Monitor food costs and waste.
• Assist with inventory control.
• Ensure compliance with health and safety regulations.
• Work effectively as part of a team.
• Before service they meticulously prepare ingredients chopping vegetables portioning meats and getting everything organized (mise en place).
• During service they cook dishes to order ensuring they meet the Hotels standards for taste presentation and timing.
• CDPs keep a close eye on the food leaving their station ensuring its perfect before it reaches the customer.
• CDPs follow strict hygiene and safety rules to maintain a clean and organized workspace.

Qualifications :

• A strong foundation in culinary techniques and knowledge of various cuisines.
• The ability to manage and motivate a team.
• The ability to work efficiently under pressure.
• A keen eye for detail and a commitment to quality.
• The ability to work long hours on your feet.
• The ability to communicate effectively with both colleagues and superiors.
• Previous experience working in a professional kitchen preferably as a sous chef or line cook.

Remote Work :

No

Employment Type :

Fulltime

Key Skills

• Abinitio
• Cooking
• Consumer Durables
• Interior Fit-Out
• IT System Administration
• ITI

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