Chef de Partie

Job Summary

We are seeking a skilled and passionate Chef de Partie to join our culinary team at AX The Palace. As a Chef de Partie, you will be responsible for managing a specific section of the kitchen, ensuring that all dishes are prepared to our exceptional standards of taste and presentation. You will work collaboratively with the kitchen team, maintain cleanliness and organisation in your area, and assist in training junior staff. You will be involved in the day-to-day operation and the preparation and delivery of events.

Responsibilities:

• Assist in preparing and presenting a diverse range of dishes within your designated section, ensuring that each item meets high standards for quality, presentation, and taste.
• Maintain a clean, organised, and well-stocked section of the kitchen, ensuring that all ingredients and equipment are readily available and in good working condition.
• Follow established recipes and preparation procedures to ensure efficiency during service and uphold a professional kitchen environment.
• Conduct regular checks of your section to ensure it remains tidy, organised, and conducive to both staff efficiency and guest satisfaction.
• Provide guidance and support to junior kitchen staff, helping to ensure that all menu items are prepared to the highest standards.
• Report any shortages in ingredients or equipment maintenance needs promptly to the Executive Chef.
• Ensure strict adherence to health, safety, and sanitation regulations within your section, including proper handling of ingredients and equipment.
• Address any issues or concerns related to food preparation and service in a courteous and timely manner to enhance the overall dining experience.
• Monitor feedback related to dishes from your section and suggest improvements to maintain high standards of service and guest satisfaction.

Requirements:

• A minimum of 2 years of experience in a similar role within a 5-star hotel environment and/or a high quality a la carte restaurant.
• Fluency in English; additional languages are considered an asset.
• Strong knowledge of cooking techniques, ingredients, and presentation styles.
• Creativity and a passion for developing new recipes and menus.
• Knowledge of health and safety regulations related to food preparation and handling.