Chef de Partie (M/F)

What will be your mission?

As a Chef de Partie, you will oversee a section of the kitchen and will support the Executive and Sous Chef in the hotel´s kitchen.
You will ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, preparation techniques, and also keeping an eye on food cost in the area.
What will you do?

Plan, schedule, and organize work to ensure proper coverage by the kitchen staff of your expense.
Prepare, cook and present high quality dishes according to recipes/menu within company standards.
Support and supervision of the cooks assigned to your departure in various aspects of food handling and preparation when needed.
Supervise the quality, presentation and quantity of food that is prepared.
Supervise the control of the proper storage of products.
Supervise the reception of items and take control over the inventory as required.
Supervise and maintain a clean, neat and well-organized work area.
Guarantee compliance all relevant health department rules/regulations and all customer service guidelines (HACCP).
Establish, together with its supervisor, the optimal guidelines in the operation of the departure.

What are we looking for?

At least 2-3 years’ practical experience as a Cook, preferably in a hotel of similar size and complexity.
Vocational training on hospitality/F&B/kitchen.
Fluency in local language is a must and knowledge of English is highly valuable.
Working knowledge of various computer software programs (Microsoft Office, POS, etc).
Organizational skills.
Ability to work under pressure.
Focus on detail.
Ability to work on his/her own and as part of a team.
Customer service oriented.