Banquet Kitchen Chef de Partie, Western Cuisine

- Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef in training associates
- Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed.
- Participates in the control of food quality, food taste, food presentation, and food requisition.

- Have a good knowledge of Western cuisine
- Be able to supervise and manage a shift
- Be able to supervise subordinate associates.
- Be willing and able to train and motivate staff
- Must possess the necessary skills to be able to work hands on, and provide on the job training to associates to meet the set standards

- 5 days work week
- Public Holiday
- Annual Leave
- Service Charge
- Duty meal
- Uniform
- Social Security
- Group insurance