Chef De Partie

1 week ago

Margao, India Kamaxi Overseas Consultants Full time

The shipboard Chef de Partie plays a vital role in the culinary team, contributing to the preparation and presentation of exceptional dishes that align with Four Seasons' commitment to excellence. This position supports the Sous Chef in overseeing specific kitchen sections and ensuring a high standard of food quality and service.

The Chef de Partie's primary responsibility is to execute menu items efficiently while maintaining cleanliness and organization in their designated area. Collaboration with the Sous Chef and other team members is essential to uphold the culinary vision and enhance the overall dining experience.

Culinary Execution: 

Prepare and cook menu items to the highest standards, ensuring consistency in quality and presentation.  Follow recipes and instructions accurately, contributing to the overall menu execution. 

Team Collaboration: 

Work closely with the Sous Chef and kitchen team to ensure effective communication and coordination within the kitchen.  Assist in training and mentoring junior kitchen staff, fostering a collaborative work environment. 

Guest Experience Focus: 

Contribute to a dining experience that meets or exceeds guest expectations through high-quality food preparation and presentation.  Be attentive to guest feedback and adapt dishes as needed to enhance satisfaction. 

Operational Support: 

• Maintain cleanliness and organization in the assigned kitchen section, adhering to health and safety standards. 

Assist in the daily setup and breakdown of the kitchen, ensuring all equipment is properly maintained.
 

Quality Assurance: 

Uphold standards of food safety and hygiene, conducting regular checks to ensure compliance with health regulations.  Monitor inventory levels in the section and communicate needs to the Sous Chef. 

Attention to Detail: 

Pay meticulous attention to detail in all aspects of food preparation and plating.  Ensure that all dishes are served in line with Four Seasons' standards for presentation and quality Minimum of 2-4 years in food and beverage operations, with at least 1-2 years in a kitchen role.

Experience in luxury hospitality or yacht/cruise line operations is preferred.

Strong communication skills and proficiency in English are essential. 

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