Chef de Partie

**Job Requirements**
- Minimum of four years experiences in a similar position and operation.
- Solid knowledge of basic principles of cookery.
- Flexibility, willingness and motivation for further career development.
- Proficient in spoken and written English.
- Basic knowledge in the operation of standard kitchen equipment and appliances.
- Must possess the ability and willingness to work alongside colleagues from different cultural backgrounds.

**Responsibilities**:

- Manage, organize and ensure the smooth running of your particular section.
- To maintain a good working relationship with all colleagues and other departments.
- To report daily to the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie and cooperate with other members of the Kitchen Team.
- To prepare daily mis en place, according to work lists or verbal instructions given by the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie.
- Follow verbal instructions given by the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie at all times.
- Ensures that all acquired items are ready to go, well before service.
- Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.
- Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
- Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
- To maintain an organized, clean and hygienic work area.
- To ensure that fridges, storage and working areas are cleaned and maintained, ensuring that chemicals are used according to manufacturer’s instructions and with minimum wastage.
- Leaves the work area clean and organized; then hands over to incoming shift workers.
- Reports any equipment malfunctioning and problems to the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie.
- Makes every attempt to prevent any damage, breakage, theft or loss of Resort property.
- Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
- Makes suggestions to the Chef de Cuisine concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.
- Reports to the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie for correct disciplinary action to be taken against staff, fair and professionally, to maintain a high level of staff moral and discipline.
- Informs and consults the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie of any problems, discrepancies and happenings with the kitchen operation.
- To order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock.
- All requisitions must be filled out the day before issuing; must be signed by the Chef de Cuisine.
- To report for duty punctually, wearing the correct uniform, nametag and neat grooming applicable.
- Be fully conversant with all health and safety, fire and emergency procedures.
- Maintain a high standard of personal hygiene, dress, uniform and body language.
- Be polite and professional in any situation where the image of the Resort is represented.
- To use and store kitchen equipment according to departmental procedure and manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.
- To attend all scheduled training, even if this falls outside of regular working hours.
- To attend briefings and meetings as requested.