Chef De Partie

Responsibilities Plan and execute menus in collaboration with other colleagues Manage ingredients that should be frequently available on a daily basis Follow the directions of the executive and sous chef Ensure adherence to all relevant health, safety and hygiene standards. Suggest new ways of presentation of dishes and procedures for optimizing the cooking process. Give attention to the productivity of the kitchen such as speed and food quality Qualifications & Requirements Diploma in relevant field or Qualification from a culinary school. Past experience working in a similar role Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2 Ability to work well in a team Excellent listening and communication skills as well as multi-tasking skills. Passion for delivering great food and service. Available to work shifts during weekends and holidays