Chef de Partie (Hot Kitchen) at Segera Limited

Duties and Responsibilities

• Operate and manage the hot kitchen section and liaise with the head chef and other chefs within the department to ensure a successful working environment.
• Marinate meat and do portioning as per the number of guests and dietary requirements.
• Ensure that all sauces are prepared in accordance with recipes.
• Ensure all garnishes and condiments needed during service are ready at all times.
• Follow good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Rotation of perishables on a daily basis, making sure that all containers are properly labeled, wrapped and stored.
• Check periodically the expiry dates and proper storage of food items in the Kitchen.
• Monitor stocks of meat in the freezer.
• Check quality of materials, equipment and devices used in cooking.
• Maintain cleanliness and hygiene in the kitchen.
• Ensure adherence to all relevant health and safety standards.
• Any other duty assigned by the Head Chef or 2IC from time to time.

Minimum qualifications:

• Certificate/Diploma in culinary arts from a recognized institution
• Proven experience in a Chef de Partie role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to multitask.
• Ability to work efficiently under pressure.
• Great time management skills
• Great communication and interpersonal skills
• Knowledge of best and latest cooking practices
• Flexible working hours subject to the demands of the business