Chef de Parte

We are looking for a Chef de Parte for a leading Hotel Group
Job Profile: Oversee and manage a specific section of the kitchen (e.g., sauces, grill, and pastry). Ensure all dishes from the assigned section are prepared to the highest quality standards. Prepare and cook dishes according to the established recipes and standards. Coordinate with other chefs and kitchen staff to ensure timely and efficient food production. Maintain high standards of food quality, taste, and presentation. Monitor and manage food inventory to minimize waste and ensure freshness. Train and supervise junior kitchen staff working in the assigned section. Ensure that all team members follow proper food safety and sanitation guidelines. Collaborate with the Sous Chef or Executive Chef in developing and updating menu items for the assigned section. Contribute creative ideas for new dishes and improvements to existing ones. Assist in inventory management, including ordering and receiving supplies for the assigned section. Monitor stock levels and communicate replenishment needs to the appropriate personnel. Ensure compliance with health and safety regulations and kitchen policies. Maintain a clean and organized work area, including proper storage of ingredients and equipment. Work closely with other chefs and kitchen staff to maintain a harmonious and efficient kitchen environment. Communicate effectively with front-of-house staff regarding menu items and special requests.
Requirements: 3 to 5 years of culinary experience in a restaurant Culinary school diploma or equivalent experience. Proven experience as a Chef de Parte or in a similar role. Strong knowledge of culinary techniques, food preparation, and kitchen management. Ability to work in a fast-paced environment and handle high-pressure situations. Excellent organizational and leadership skills. Knowledge of food safety and sanitation regulations. Creativity and a passion for culinary arts.

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