Chef de Partie in a kitchen's specific section by preparing ingredients, cooking, and plating dishes to meet quality and presentation standards. Key responsibilities include maintaining cleanliness and hygiene in the section, managing ingredients, minimizing food waste, training junior staff, and supporting overall kitchen operations and menu consistency
Qualifications
- Diploma from Hospitality Management / Culinary school preferred or equivalent
- Additional certification(s) in Food & Beverage will be an advantage
- Minimum 1 year of experience in managing food production & culinary operations in a hotel
- Excellent reading, writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage