Chef de Partie / Pastry

To train, supervise and control the work of the kitchen personnel in the respective sections 

To produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst the other colleagues 

To be responsible for the quantity and quality of the food supplies 

To assist the section head in continuous training of the Demi Chef and Commis  

To co-ordinate in detail on restaurant and banquet food production, and all colleagues under his supervision 

To constantly check the quality of food prepared and served, and to ensure that it is always of the highest standards

Minimum 5 years of experience in the culinary field depending on position 

5 years of experience in a luxury hotel preferred

Oral and written fluency in English

Strong communication skills

Contributing and working as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required

Ensuring smooth and effective communication among the kitchen and with other divisions/departments

Being responsible for the hygiene and cleanliness of all kitchen

Ensuring proper maintenance and usage of equipment 

Ensuring that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils