Chef de Partie

• Prepare meals and assist Head Chef's requests.
• Stock kitchen for smooth service operations.
• Master menu items, recipes, and presentation standards.
• Follow food preparation procedures and sanitation protocols.
• Manage stock orders and rotation for efficient inventory.
• Create delectable hot and cold dishes as per the menu.
• Accommodate special dietary requests.
• Foster creative solutions for minor obstacles.
• Contribute to cost control efforts.

• Hold a Food Handlers License and food preparation certificate as per regulations.
• Proficiency in English.
• Familiarity with Mediterranean cuisine.
• Previous experience in a la carte service..

• Familiar with fire, emergency, and evacuation procedures.
• Ensure safety for all staff and guests.
• Knowledgeable about food allergens in the menu.
• Adhere to health and safety laws and regulations.
• Take proactive steps to prevent accidents.
• Properly handle kitchen equipment and chemicals.
• Report unsafe equipment to the Head Chef.
• Uphold hygiene, appearance, and safety standards.
• Participate in training and development opportunities.
• Follow established Company Policies and Procedures.

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