Chef de Partie: Brewer & Butcher – O&L Leisure
Job Description
To deliver quality, presentation, and preparation of the cuisine through innovative and varied menu planning, preparation, training, and maintenance of equipment, contributing new-to-world culinary experiences in line with quality standards and procedures.
Key Performance Areas:
- Prepare food consistently to the required standard, ensuring correct cooking methods are followed
- Work closely with the Sous Chef to ensure mise en place is completed on time and to the required standards
- Assist with quality, presentation, and preparation of cuisine through innovative and varied menu planning
- Provide clear instructions to junior staff during service and assist where necessary
- Maintain established standards, product knowledge, and grooming requirements
- Manage and maintain food presentation in line with the standard menu guide
- Support food cost targets by controlling wastage and productivity to maximize profitability
- Adhere strictly to HACCP regulations, health and safety requirements, brand standards, and related policies and procedures
QUALIFICATIONS & EXPERIENCE:
- Minimum National Trade Certificate or Diploma in Culinary Arts or Cookery
- Minimum of 4 years’ experience as a Chef de Partie (CDP) in 4- or 5-star hotel operations
- Strong expertise in degustation menu cuisine planning and execution
- Excellent knowledge of culinary arts with a passion for creating new and innovative dishes
- Specialized training in a specific kitchen station (e.g. grill, sauté, sauces, fish)
- Proven experience managing a specific kitchen section independently
- Computer literate
- International experience in a Michelin-star restaurant will be an added advantage
- HACCP trained
The company ONLY accept application via their career portal. Interested candidates can apply via the link below:
Apply online via: O&L Career Portal
