Job offer: Demi-Chef de Partie

To manage and organize all requirements for the Kitchen to the highest standards and in accordance to the standard operating procedures.

• Organizes your work and timing to suit fluctuations in guest members, special events and guest request

• Maintain a safe work environment.

• Ensure that the production, preparation and presentation of food are always of the highest quality.

• Responsible to supervise junior chefs or commis.

• Ability to work in a pressurised environment.
• Clear communication & Leadership skills.
• Excellent attention to details
• Presentable, well spoken, and professional individual.
• Willing to work shifts, weekends & public holidays.
• Ability to spot and resolve problems efficiency.
• Up to date with food and kitchen trends and best practices.
• Guest oriented and service minded.