Qualifications

• Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment.
  
• Culinary degree or diploma preferred.
  
• Strong knowledge of various cuisines, cooking techniques, and international culinary trends.
  
• Excellent leadership, communication, and interpersonal skills.
  
• Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.
  
• Flexibility to work evenings, weekends, and holidays as required.
  
• Knowledge of HACCP and food safety standards.
  
• Passion for culinary excellence and a commitment to continuous learning and development
  

• Supervises, coordinates and participates in the preparation of all mis-en-place and setting up of each menu
  
• Checks the daily functions to determine the kind of quantity of items to be prepared
  
• Prepares the requisitions for groceries and perishable food items based on the hotel occupancy, function, and replenishment requirement
  
• Dispenses food only against micros checks or in case of micros failure captain order
  
• Taste all the food during preparation
  
• Ensures the food is prepared efficiently and of the highest quality
  
• Ensures the personnel handle and use the kitchen utensils properly
  
• Sees that the food leaving the kitchen is taste correctly and is presented correctly
  
• Ensures the cleanliness of all utensils, cooking equipment, working tables and cold room at all times
  
• Makes sure that after every function all food items are properly stored to avoid any spoilage
  
• Other duties and responsibilities which might be assigned from time to time by the Executive Chef