He/She is responsible for the preparation, cooking, and presentation of food items according to established recipes and quality standards. They play a crucial role in maintaining the culinary excellence of the hotel by executing culinary techniques, adhering to portion control guidelines, and ensuring consistent taste and presentation. The Chef de Partie also collaborates with the culinary team to contribute to menu development, assists in maintaining kitchen hygiene and safety standards, and supports the training and development of junior kitchen staff. This position requires strong culinary skills, attention to detail, and the ability to work well under pressure to deliver exceptional dining experiences to guests.

Your experience and skills include:

• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively and collectively as part of a team.
• Add diplomas/certifications required if needed.
• Strong culinary skills and proficiency in various cooking techniques are required. This includes knowledge of food preparation, cooking methods, and presentation techniques. Familiarity with different cuisines, including international and fusion cuisines, is beneficial.
• Familiarity with food safety and sanitation regulations, as well as HACCP (Hazard Analysis and Critical Control Points) protocols, is important.
• Discipline, good attitude and self-motivated.
• Passionate in guest experience and satisfaction
• Able to work in a team & good communication.
• Fluent in English both written and verbally
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and have good initiative in a dynamic environment.