A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.

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What will I be doing?

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A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

\n\nEnsure all food preparation meets standards\nPrepare and present high quality food\nSupervise staff\nKeep all working areas clean and tidy and ensure no cross contamination\nPrepare all mis-en-place for all relevant menus\nAssist in positive outcomes from guest queries in a timely and efficient manner\nEnsure food stuffs are of a good quality and stored correctly\nContribute to controlling costs, improving gross profit margins, and other departmental and financial targets\nAssist other departments wherever necessary and maintain good working relationships\nAssist Head Chef/Sous Chef in the training of all staff in compliance of company procedures\nReport maintenance, hygiene and hazard issues\nComply with hotel security, fire regulations and all health and safety and food safety legislation\nBe environmentally aware\n

An Arabic Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.

What will I be doing?

 

An Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

Ensure all food preparation meets standardsPrepare and present high quality foodSupervise staffKeep all working areas clean and tidy and ensure no cross contaminationPrepare all mis-en-place for all relevant menusAssist in positive outcomes from guest queries in a timely and efficient mannerEnsure food stuffs are of a good quality and stored correctlyContribute to controlling costs, improving gross profit margins, and other departmental and financial targetsAssist other departments wherever necessary and maintain good working relationshipsAssist Head Chef/Sous Chef in the training of all staff in compliance of company proceduresReport maintenance, hygiene and hazard issuesComply with hotel security, fire regulations and all health and safety and food safety legislationBe environmentally aware