Chef De Partie at Bible Translation and Literacy

• In the absence of the Sous Chef, the Chef de Parttie shall be in charge of all the kitchen operations (production, service, and controls) in our Christian International Conference Center (BTL CICC Ruiru).

Key Responsibilities:

• Assists the Sous Chef in ensuring high-quality food production and presentation
• Chop, mix, and make entrees, sauces, or side dishes.
• Monitor inventory and expiration dates of raw goods.
• Managing waste control in the kitchen.
• Managing portions to ensure the profitability of food items on the menu.
• Coaching junior kitchen staff such as the Commis Chef or Demi Chef de Partie.
• Ensuring compliance with the highest quality, hygiene, and health standards. Any other tasks required by the sous chef or head chef.

Qualifications:

• Diploma in Food Production or Culinary Arts from a recognized hospitality institution. Basic computer skills (MS Word, Access and Excel)
• Three years experience working in a busy kitchen.
• Experience in a busy ala carte kitchen or knowing pastry or bakery is an added advantage.
• Three years in a similar position and above in a recognized hotel.