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Chef de Partie- Season 2021

Lake Como, Italy

Chef de Partie- Season 2021

  • Lake Como
  • Kitchen Division
  • Temporary / Seasonal

Main Responsibilities

  • The Chef de Partie’s mission is to take full responsibility for the food quality & presentation of the corresponding kitchen and on demand to assist other areas of the culinary operation.
  • Supervise his kitchen section and cooperate with the other sections within the kitchen.
  • Responsible to comply at all times with the standard quality requirements, stock management and techniques.
  • The Chef de Partie should monitor and control the food quality, setup/ presentation/buffet presentation and timely delivery of the dishes in corresponding kitchen.
  • Ensure plating guides are up to date and distributed appropriately.
  • Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
  • Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.

Requirements

  • High School qualification or equivalent.
  • Degree or Higher National Diploma in Hospitality/Culinary arts is preferred.
  • Experience as Chef de Partie in a starred restaurant or catering company with highest levels of service is preferred.
  • A minimum of 2 years of experience working in a 5-star hotel or free standing restaurant environment.
  • International work experience is a plus.
  • Strong knowledge of HACCP.

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