Chef De Partie

Your main responsibilities

• Prepare and cook specific dishes or meal components at your assigned station
• Assist the Chef de Cuisine in ensuring that all culinary standards comply with company and resort policies and procedures
• Ensure that all dishes leaving your station meet the restaurant’s quality standards in terms of taste, presentation, and consistency
• Manage the inventory of ingredients and supplies for your station, including stocktaking and ordering
• Work closely with the head chef and other kitchen employees to ensure smooth kitchen operations and high-quality food service
• Adhere to and implement sanitation and safety regulations

• Culinary arts degree or certificate from a vocational school
• Previous experience in a similar role
• The ability to work well in a team and a passion for cooking are essential

Team: Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.

Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training.