Chef de Partie

Responsibilities

• Collaborate with other kitchen staff and front-of-house staff to ensure timely and accurate delivery of all food orders.
• Handle multiple orders simultaneously under pressure during peak hours.
• Participate in the garnishing and presentation of dishes.
• Oversee opening and closing duties for each assigned shift.
• Ensure that food portions and food presentation meet company standards.
• Ensure that cooking utensils are clean before each use.
• Quality check ingredients and prepared products, including ingredients to be used during service and for menu items.
• Accurately and efficiently prepare and cook all menu items, including appetizers, entrees, soups, salads, and desserts, following standardized recipes and quality standards.
• Conduct food preparation tasks including chopping, slicing, seasoning, and organizing mise en place before service.
• Operate a variety of kitchen equipment safely and proficiently (e.g., grills, fryers, ovens, stovetops).
• Set up and stock workstations with all necessary supplies.
• Maintain a clean, organized, and sanitary work environment throughout the shift, adhering strictly to all food safety and hygiene standards.
• Ensure all food items are properly stored, labeled, dated, and rotated to prevent spoilage (FIFO method).
• Monitor food stock levels and communicate shortages to the Executive Chef or Manager to facilitate timely ordering.
• Follow recipes accurately and prepare food using various appliances and equipment.
• Maintain a clean, safe, and sanitized work area.
• Organize equipment, utensils, and other tools prior to service.
• Efficiently resolve problems with customers’ orders.
• Adhere strictly to food health and safety regulations.
• Perform any other duties as assigned.

Qualifications and Experience

• Diploma in Food Production or Culinary Arts or a related field.
• Minimum of three (3) years’ experience in the same role.
• Experience in a busy business hotel is an added advantage.
• Knowledge in HACCP (Hazard Analysis and Critical Control Points).

Key Competencies

• Up to date on culinary trends and passionate about furthering skills.
• Proven leadership and managerial skills in a fast-paced kitchen environment.
• Report writing skills for purchase orders, menus, checklists, routine procedures, etc.
• Great communication and service-oriented skills.
• Active listening skills and keen attention to detail.

How to Apply

Interested and qualified candidates should forward their CV to: careers@emergeegressconsulting.com using the position title as the subject of the email.