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Chef de Partie Job Swahili Beach
Reporting to: Executive Sous Chef
Main duties
To oversee and manage the preparation, cooking, and presentation of all à la carte menu items, ensuring that food is produced to the highest quality standards, within established recipes, portion controls, hygiene regulations, and guest expectations.
Key Responsibilities:
- Prepare, cook, and present à la carte dishes according to approved recipes and hotel standards.
- Ensure consistency in taste, portion size, quality, and presentation of all menu items.
- Organize and manage the assigned kitchen section during service periods.
- Monitor food quality before dishes leave the kitchen.
- Ensure timely preparation and delivery of guest orders.
- Maintain mise en place and ensure adequate stock levels for daily operations.
- Coordinate with other kitchen sections to ensure smooth service.
- Assist in menu planning and development of new à la carte dishes.
- Minimize food wastage and ensure efficient use of ingredients.
- Monitor and maintain kitchen equipment in good working condition.
- Adhere to HACCP standards, food safety regulations, and hotel hygiene policies.
- Ensure proper food storage, labeling, and stock rotation (FIFO).
- Maintain cleanliness of workstations, equipment, and storage areas.
- Conduct regular checks on food temperatures and quality.
- Assist in stock taking and inventory management.
- Monitor portion control to achieve food cost targets.
- Report shortages, spoilage, and equipment defects to the Sous Chef.
- Ensure proper handling of all kitchen supplies and ingredients.
- Guide and support Commis Chefs and Kitchen Assistants.
- Foster teamwork and maintain professional communication within the kitchen.
- Ensure all dishes meet guest expectations and hotel standards.
- Respond promptly to special dietary requirements and guest requests.
- Participate in addressing guest feedback related to food quality and service.
Qualifications & Experience
- Diploma or Certificate in Food Production, Culinary Arts, or related field.
- Minimum 3 years’ experience as a Chef de Partie or Demi Chef de Partie in a hotel, resort, or fine dining restaurant.
- Proven experience handling à la carte operations in a fast-paced environment.
- Valid Food Handler’s Certificate.
How to Apply
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