We are seeking a Chef de Partie to assist the Sous Chef to lead, manage and organize all requirements for his respective Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Executive Chef. Ensures proper sanitation in the kitchen, adequate stocks of food & beverage, inter – department coordination and training. Carries full responsibility of the operating equipment including its inventory levels. Ensures to maintain the resort food cost at all times. Ensures and enforces the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. Communicates with guests and shares feed back with Chefs and Management to ensure high levels of food and service quality and guest satisfaction are maintained at all times.
Position Requirements: You will have at least two years experience as a Chef de Partie. Prior experience in a resort environment is desirable but not essential. You will have fluency in both written and spoken English.
Package includes expatriate salary in $US, accommodation, meals, laundry, global health insurance, flights for home leave flight and 30 days annual leave per annum.
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