Chef de Partie

The role is that of a line chef in charge of the preparation and cooking and production of dishes in respect of food served, namely starters, main courses, sweets and attendant dishes, snacks etc. The role requires overseeing such specific sections of the kitchen as required, training sous chefs and ancillary staff and assisting the head chef and others in assessing the food need of the Hotel and the preparation of new dishes. A high standard of food and hygiene is required at all times with strict implementation of health and safety regulations. The role involves proper assessment of portion control and financial assessment and value for money in all aspects of the requirements and needs of the kitchen.