Key Responsibilities

Take responsibility for a specific section of the kitchen and ensure smooth daily operations
Prepare and present dishes in line with the hotel’s standards and recipes
Support the preparation and service of the breakfast buffet and à la carte menu
Ensure consistency in quality, taste, and presentation of all dishes
Maintain a clean, organised, and efficient work area at all times
Monitor stock levels within your section and communicate requirements to senior chefs
Assist in stock rotation and minimising food waste
Ensure full compliance with health, safety, and hygiene regulations (HACCP)
Work closely with the kitchen team to ensure timely service during busy periods
Train and support junior kitchen staff where required

Requirements

Previous experience as a Chef de Partie
Experience in Mediterranean cuisine is an asset
Ability to work in a fast-paced environment, especially during peak service times
Strong organisational and time management skills
Good knowledge of food safety and hygiene standards
Team player with a positive and proactive attitude
Flexibility to work shifts, including weekends and holidays

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