Job Description

Chef de Parties will be hired, one each for Cold, Hot & pastry department of the kitchen. They are incharge of their particular area of production and reports directly to the Junior Sous Chef. Each Chef dePartie is responsible for managing their given station and special in preparing particular dishes there.Cold Kitchen's Chef de Partie would primary be the Garde Manger - responsible for preparation ofsalads, charcuterie, hors d'ouevres, p ates, terrines and en trees. Hot Kitchen 's Chef de Partie wouldprimary be responsible for preparation of Main dishes.Duties: 1. To execute and cook with perfection according to the Executive Chef's recipes and specifications.2. Preparing given menus by the Executive Chef in collaboration with the restaurant team.3. Ability to execute different cooking methods, processes and techniques with a wide usage ofingredients and equipment. Responsibilities: 1. Maintaining consistency in the dishes that have been cooked.2. To ensure the quality of raw ingredient use is in line with guidelines.3. Ensuring that there are sufficient produce and ingredient supplies in the station.4. To provide input in the presentation of dishes.5. To optimize all kitchen processes with attention to speed and quality.6. To enforce strict hygiene, sanitation and health standards set up the management.Skills, Qualifications & Experience1. Previous work experience a Chef de Partie with relevant kitchen cooking experience2. Ability to multitask and work under pressure3. Culinary science qualification preferred, a combination of practical experience and education willbe considered as an alternative
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