Main Responsibilities:

• Keep the superior informed about important matters concerning the area
• Adapt to unexpected situations and maintain compliance with rules and regulations
• Conduct on-the-job training and maintain records of training sessions
• Ensure discipline within the team and communicate disciplinary issues to the superior
• Assist in building an efficient team, ensuring their welfare, safety, and development
• Supervise and inspect the performance of team members
• Ensure guest satisfaction, handle complaints, and follow up on actions required
• Manage inventory, equipment, and materials effectively
• Control food costs and participate in cost-controlling processes
• Maintain grooming standards of team members
• Assist the superior in planning and organizing section activities
• Supervise food preparation, ensuring quality and adherence to standards
• Oversee kitchen closing procedures and routine inspections
• Check quality and storage of food items, ensuring adherence to portion control
• Ensure compliance with SOPs, safety standards, and procedures for food handling
• Participate in the presentation and decoration of buffet displays

Candidate’s Profile:

• SC level (secondary level – NC 3/NC 4 or equivalent) or equivalent, professional training and experience
• At least 3 years experience as Chef de Partie
• Knowledgeable about culinary techniques, food safety, and hygiene practices
• Good leadership and communication skills to effectively supervise and train kitchen team members
• Ability to adapt to unexpected situations and make quick decisions
• Attention to detail to ensure food quality, portion control, and adherence to standard operating procedures
• Knowledge of inventory management and cost control measures
• Knowledge of buffet presentation and decoration techniques would be an advantage
• Computer literate will be an advantage
• Fluent in English and French both written and spoken