About this role
**Responsibilities:**
Coordinate mise-en-place production and service operations within the assigned section under the direction of the Chef de PartieExecute all directives from the Chef de Partie with precision and adherence to established kitchen standardsMaintain comprehensive daily mise-en-place and food storage checklists to ensure operational complianceCollaborate with the Chef de Partie to prepare daily batch orders, dry store requisitions, and kitchen transfers, submitting documentation to the Executive Chef or Sous Chef for approval to maintain optimal stock rotation protocolsFoster professional relationships and maintain high standards of team collaboration and motivationPrepare and plate all items in strict accordance with Chef de Partie specifications, including portion size, quantity, and quality standards as defined in the recipe indexAttend mandatory daily kitchen briefings and additional meetings as directed by the Executive Chef or Sous ChefMonitor the main information board for critical updates regarding banquets and organizational changesReport equipment and machinery malfunctions to the Chef de Cuisine and ensure follow-up on all corrective actionsProvide comprehensive shift handover documentation and verbal communication to incoming staff regarding ongoing functions and prioritiesMaintain accurate Hygiene and HACCP records in full compliance with regulatory requirementsExecute additional duties and special projects as assigned by senior kitchen leadership
Completion of a recognized culinary apprenticeship or professional chef training programme, with a minimum of one year of documented experienceMinimum of 1-2 years of professional kitchen experience in a five-star international hotel chain or equivalent fine dining establishmentDemonstrated proficiency in reading and interpreting recipes with comprehensive knowledge of cooking techniques, food preparation, and culinary standardsProfessional-level communication and interpersonal skills with the ability to work effectively within a structured kitchen hierarchy
Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.