Chef de Partie - Mediterranean

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards: • Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. • Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. • Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. • Work seamlessly with recipes, standards and plating guides. • Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. • Maintain all HACCP aspects within the hotel operation. • Use all equipment, tools and machines appropriately. • Knowledgeable of hotel’s occupancy, events, forecasts and achievements. • Prepare menus as requested. • Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of breakage