As Chef De Partie, you will be assisting with the day-to-day running of our kitchen department.You will be responsible for assisting the Sous Chef & Executive Chef in the management of the kitchen team to maximize Food & Beverage profitability whilst overseeing food preparation and production.What you will be doing: Focus on the daily operations of the Hotel's Food & Beverage Outlets. Maintain and monitor hygiene, health and safety standards, and ensure that Hazard Analysis and Critical Control Point regulations are adhered to. Demonstrate a variety of culinary techniques and use them in the development of the culinary team. Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
