Chef de Partie

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• Assist with mise -en -place preparation, including cutting meat and fish, cooking, and plating dishes under the guidance of the Sous or Head Chef.
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• Monitor food quality and presentation, ensuring consistency with kitchen standards and reporting issues as needed.
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• Assist in preparing food requisitions and coordinate inter -kitchen transfers.
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• Follow and enforce FIFO procedures for proper food storage and rotation.
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• Ensure proper storage of food surplus at the end of each service.
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• Minimize kitchen waste and control food costs through portion control and spoilage reduction.
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• Participate in monthly kitchen inventory counts and ensure accurate stock documentation.
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• Ensure proper handling and usage of kitchen equipment, utensils, and machinery, providing guidance to junior staff when necessary.
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• Attend meetings, training sessions, or courses to enhance culinary skills.
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• Perform additional duties as assigned by the Sous Chef, Head Chef, or management.
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  Requirements<\/h3>

  • Minimum 1 year experience in a 5 -star hotel or fine dining restaurant.
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  • Basic knowledge of food and beverage service standards.
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  • Matric Certificate.
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  • Relevant culinary qualification.<\/span><\/span>
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