• Oversee a specific section of the kitchen and ensure high-quality food preparation.
• Prepare and present dishes according to hotel standards.
• Supervise and train junior kitchen staff, ensuring efficiency and consistency.
• Maintain inventory and ensure proper storage of ingredients.
• Ensure all food safety and hygiene regulations are strictly followed.
• Coordinate with other kitchen sections for smooth operations.

Prerequisites:

• 3+ years of experience in a professional kitchen, with at least 1 year as a Chef de Partie.
• Strong knowledge of cooking techniques, food presentation, and kitchen operations.
• Ability to manage a team and work under pressure.
• Excellent organizational and multitasking skills.
• Passion for culinary excellence and attention to detail.

How to apply:

Email your CV to [email protected]