Chef De Partie (Hotel)

You are the Master of your culinary station, creating delicious dishes guests love. As a Chef de Cuisine , you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. Responsibilities: Here’s what you’ll do during a typical day: · Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation · Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of Head Chef to ensure smooth and efficient operations · Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination · Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation · Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets · Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment · Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being Qualifications: · Highschool graduate with at least 3 years of experience in a hotel setting. · At least 1 year as a Demi Chef de Partie or equivalent. Technical culinary education preferred. · Proficient in International cuisine, with expertise in various cooking techniques · Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards. · Posses WSQ Food Safety Level 1 certification.