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Chef de Partie (x4) at Bluestar Hospitality Consultants

  • Full Time
  • Mangochi
  • Applications have closed
  • Salary: 00

Bluestar Hospitality Consultants



Location -Mangochi

A 4 star hotel is looking for professionals to fill the above positions.

A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including:

  • Preparing, cooking and presenting high quality dishes within the specialty section
  • Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
  • Preparing meat and fish
  • Assisting with the management of health and safety
  • Assisting with the management of food hygiene practices
  • Managing and training any Commis Chefs
  • Monitoring portion and waste control
  • Overseeing the maintenance of kitchen and food safety standards.

To land a job as a Chef de Partie you will need:

  • Certificate in Food production or culinary arts or hospitality management
  • Minimum 1 years relevant experience
  • Experience of kitchen equipment
  • Experience of dangerous equipment such as knives
  • Understandable level of English spoken and written

Desirable and useful but not necessary qualifications include:

  • Food safety and hygiene training certificates

Alongside some of these more general skills that all good Chef de Parties should possess:

  • Knowledge and ability to run a section
  • Ability to work without close supervision
  • Ability to manage Commis Chefs
  • Ability to produce good quality food in all sections
  • Good oral communication
  • Team management skills
  • High level of attention to detail
  • Good level of numeracy
  • Enthusiasm to develop your own skills and knowledge plus those around you
  • Adaptability to change and willingness to embrace new ideas and processes
  • Positive and approachable manner
  • Team player qualities

Method Of Application

Send your documents to Bluestar on +265994322319