Chef De Partie

Responsibilities: - Supervise, coordinate, and participate in kitchen activities including cleaning, cutting, seasoning, and cooking. - Suggest weekly breakfast, lunch, and dinner menus for Executive Chef approval. - Check daily menus and function orders to determine food preparation requirements. - Prepare food requisitions and conduct quality control checks on prepared items. - Oversee food portioning and address guest feedback or complaints. - Manage food waste by utilizing leftovers effectively. - Inspect delivery supplies for freshness, quality, and quantity. - Prepare weekly duty rosters and evaluate the performance of kitchen staff. - Ensure proper usage and maintenance of kitchen equipment and utensils. - Enforce hotel cost control policies and support other kitchen outlets. - Coordinate with stewarding to maintain cleanliness in work areas and cold rooms. - Conduct preliminary interviews and orientation for new staff members. - Identify training needs and perform cooking duties when necessary. - Comply with all emergency procedures and department house rules. Job Specifications: - Knowledge: Deep understanding of kitchen operations and culinary skills. - Education: G.C.E. ‘O’ level / ITE / NITEC. - Experience: Minimum 4 years of experience. - Personality: Pleasant, polite, with the ability to motivate and control staff. - Physical Requirements: Fit and healthy.