Manage kitchen operations during assigned shifts, ensuring efficient food preparation and presentation.
Supervise junior chefs, cooks, and other kitchen staff to maintain high standards of quality control.
Develop menus that cater to diverse tastes and dietary requirements while controlling food costs effectively.
Ensure compliance with health, safety, and hygiene regulations by monitoring inventory levels and minimizing waste.
Collaborate with the F&B team to provide exceptional service through menu planning and execution.
Desired Candidate Profile
7-10 years of experience as a Chef de Partie or similar role.
Strong culinary skills with knowledge of various cuisines.
Job Classification
Industry: Hotels & RestaurantsFunctional Area / Department: Food, Beverage & HospitalityRole Category: Kitchen / F&B ProductionRole: Chef De Partie / Demi Chef De PartieEmployement Type: Full time