Job Overview
The Chef De Partie plays a pivotal role in elevating hotel dining experiences.
This position requires a high degree of culinary expertise, with a focus on presentation and quality control.
* Culinary Leadership: Oversee food preparation and presentation to meet the highest standards of quality and presentation.
* Talent Management: Manage a team of skilled chefs to ensure seamless kitchen operations.
This role demands exceptional organizational skills, attention to detail, and the ability to work effectively under pressure.
Key Responsibilities:
1. Lead a culinary team to prepare and present dishes that exceed expectations.
2. Collaborate with other kitchen staff to achieve optimal kitchen performance.
3. Maintain high-quality food preparation and presentation standards.
Required Qualifications:
* Culinary Degree or Equivalent Experience.
* Commercial Cookery Certificate III.
* Proven track record in hotel kitchens.
What We Offer:
* A dynamic work environment with opportunities for growth and development.
* A competitive compensation package.