Chef De Partie - Talea

Responsibilities:

• Demonstrate a good sense of aesthetics, decorating and producing food products within the quality-standard guidelines established by the hotel
• Work closely with standard recipes and presentations to maintain the established quality level of the kitchen
• Trains subordinates, particularly to their development and training process
• Assume the responsibilities of the Jr. Sous Chef in his absence
• Work neatly and clean, keeping work areas and walk-ins in accordance with sanitary standards
• Maintains a cooperative working relationship with fellow employees
• Respond properly in any hotel emergency or safety situation.
• Performs other tasks or projects assigned by hotel management and immediate supervisor
• Prepares and submits food production checklist and inventory reports.

Skills:

• Hold a hotel & hospitality management diploma or degree.
• Previous experience in the same role within a luxury hotel group
• Hospitality management background / apprenticeship in culinary
• Must have full knowledge of cooking and presentation of food for all departments in this kitchen
• Having full knowledge of sanitation requirements in handling foods
• Leadership and training skills