Chef De Partie

Duties:Knowledgeable and ability to produce a variety of authentic and innovative cuisinesSupport the kitchen management team to ensure that the kitchen is ready for service before the beginning of each shiftStay up to date with changes in policies, ways of working and standards in the industryResponsible for ensuring all equipment, tools and machinery are properly handled and cared forFollow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all timesSupport the kitchen management team to ensure that all kitchen records are appropriately maintainedEnsure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislationSupport the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all timesRequirements:Diploma or other formal qualification in Culinary ArtsCompleted commercial cookery apprenticeship or equivalentAt least 3 years experience in producing up-market cuisineDemonstrated previous experience in this position at a 5-star Lodge/HotelHold a current food handler health card or HACCP/Food Safety certificateBe able to speak and understand EnglishKnowledge of GAAP POS and MS ExcelGood knowledge of food costing and wastage control Sober habitsAbility to work well in a team and under high levels of pressureGood knowledge of F&B ServiceLive-in role3 weeks on, 1 week off