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Capo Partita/Chef de partie - Season 2021

Lake Como, Italy

Capo Partita/Chef de partie - Season 2021

  • Lake Como
  • Kitchen Division
  • Temporary / Seasonal

Duties And Supporting Responsibilities:

  • To maintain a high standard of specified work in accordance with the Executive Chef
  • To ensure food preparation, quality and presentation are met at all times under the guidance from a Executive Chef
  • To monitor stock movement and be responsible for replenishing on your section
  • To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
  • To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a Executive Chef
  • To keep high standards of personal hygiene, clean uniform and overall camaraderie
  • To adhere to hotel procedure in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
  • Be responsible for taking delivery and safe storage of deliveries on your shift as directed by Senior Chef
  • To be punctual for work and report directly to the Executive Chef on duty on arrival in the kitchen
  • To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management
  • To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
  • To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a Executive Chef
  • Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times
  • To be fully aware of all hygiene control and chemicals used in workplace
  • To have full knowledge of, and be able to act upon, fire procedures
  • To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector
  • To comply with all hotel and company policies
  • To carry out and assist in the smooth running of the kitchen
  • To attend all training sessions as required
  • To comply with any reasonable request from your superiors

Job Requirement

  • Candidate must possess at least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma, Hospitality/Tourism or equivalent.
  • At least 3 years of working experience in the related field is required for this position.

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