Chef De Partie at Beachfront Vipingo

Job Purpose

• To manage an assigned kitchen section by preparing high-quality meals, supervising section staff, maintaining food safety standards and ensuring timely food production in accordance with the Company's quality standards.

Key Duties and Responsibilities

• Prepare and present food within the assigned kitchen section.
• Supervise Commis Chefs and Kitchen Assistants assigned to the section.
• Ensure food quality, consistency and presentation standards are maintained.
• Monitor food preparation to ensure timely service.
• Maintain cleanliness and hygiene within the assigned section.
• Monitor stock levels and requisition ingredients.
• Minimize food wastage through proper portion control.
• Ensure compliance with food safety and sanitation standards.
• Assist in menu implementation and recipe adherence.
• Report equipment faults and maintenance requirements.
• Perform any other duties as may be assigned by the Sous Chef.

Key Performance Indicators (KPIs)

• Food quality scores.
• Timeliness of meal preparation.
• Food wastage levels.
• Compliance with food safety standards.
• Guest satisfaction.
• Section productivity.
• Inventory control.
• Compliance with standard recipes.

Education, Skills and Experience

Must have:

• Diploma in Culinary Arts, Food Production or a related field from a recognized institution.
• Professional culinary certification will be an added advantage.
• Minimum of three (3) years' relevant experience in a professional kitchen, preferably in the hospitality industry.
• Knowledge of food preparation techniques, kitchen operations and food safety standards.