CHEF DE PARTIE - HOT KITCHEN

Tasks/Responsibilities

• Overseeing Cabana Kitchen, ensuring all dishes are prepared according to the standard recipe
• Managing and training Demi Chef and Commis Chef, providing guidance and ensuring that all team members follow proper procedures
• Monitoring the quality and presentation of dishes. Ensuring food is cooked properly, seasoned correctly and presented attractively as per standards
• Keeping stock and making sure all stores are clean
• Maintaining cleanliness and organizing the station as per HACCP standards
• Understanding menu including special dietary requirements
• Able to do inventory and managing cost and waste
• Performing other tasks as needed

Job Requirements

• Previous experience in a housekeeping supervisory role in the hospitality sector.
• Strong leadership and organizational skills.
• Knowledge of best housekeeping practices, cleaning techniques, and use of cleaning equipment.
• Excellent communication and interpersonal abilities.
• Ability to work with computers – have basic knowledge of hotel system computer