Bluestar Hospitality Consultants
VACANCY
CHEF DE PARTIE (4)
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