Job Summary:
We are looking for a passionate and skilled Chef de Partie to assist in managing day-to-day kitchen activities. This role involves supporting the Chef de Cuisine and Sous Chef in ensuring high-quality food production, overseeing kitchen staff, and maintaining sanitation and performance standards.

Responsibilities:

• Assist in managing daily kitchen operations and ensure team members meet performance and development goals.
• Mentor, coach, and provide feedback to improve team performance and resolve conflicts.
• Oversee food production and sanitation to maintain quality standards.
• Contribute to menu development, including special events and food promotions.
• Maintain accurate and updated costing for all dishes prepared and sold.
• Ensure the kitchen operates in line with departmental profit targets.
• Collaborate with the Chef de Cuisine/Sous Chef to develop new dishes and culinary offerings.
• Supervise the preparation and presentation of food, ensuring consistency and adherence to hotel standards.
• Monitor food stock levels and coordinate with the purchasing department to ensure timely replenishment.
• Uphold all health and safety regulations in the kitchen, ensuring a clean and safe work environment.

Requirements:

• Degree or certificate in culinary arts or equivalent.
• 1-2 years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience.
• Strong knowledge of international culinary practices and menu offerings.
• Proficiency in written and spoken English; knowledge of additional languages is a plus.
• Working knowledge of MS Word, MS Excel, and MS Outlook.
• Ability to work well under pressure in a fast-paced environment.
• Strong team leadership and communication skills.