Chef de Partie (Continental )

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•  To ensure that Commis chefs receive the appropriate training and optimum guidance.
•  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.

• Minimum Primary school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 2 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

•  Reading, writing and oral proficiency in English language