Culinary Expert

Chef de Partie Job Summary:

This role involves supporting the head and sous chef in a fast-paced hotel kitchen environment. The successful candidate will be responsible for ensuring high-quality food preparation, managing inventory, and maintaining a clean and organized kitchen space.

Responsibilities:

1. Assist senior chefs in menu planning and food preparation to meet customer expectations.
2. Maintain high standards of quality in every dish prepared.
3. Ensure proper sanitation and food safety practices are followed at all times.
4. Manage inventory levels and order supplies as needed to maintain efficiency.
5. Train and supervise junior kitchen staff members to ensure smooth operations.
6. Oversee food preparation and plating during service hours.
7. Adjust recipes as necessary to accommodate dietary restrictions or customer preferences.
8. Communicate effectively with other staff members to ensure seamless kitchen operations.
9. Stay up-to-date with culinary trends and best practices through ongoing training and research.

Requirements:

1. Excellent culinary skills and knowledge of international cuisines.
2. Experience in food preparation and recipe development.
3. Strong communication and interpersonal skills for effective teamwork.
4. Organizational skills to manage multiple tasks simultaneously.
5. Ability to work well under pressure in a fast-paced environment.
6. Diploma or certificate in Culinary Arts or related field.
7. Minimum 3 years' experience as a chef, including 2 years in similar roles.