Chef De Partie needed at International Institute of Tropical Agriculture

DUTIES: 

• Oversee food and product ordering by keeping detailed records, minimize waste, and utilize existing systems to reduce excess.
• Assist the Sous Chef with food preparation and service, correcting any incorrect practices as needed.
• Assist in assigning tasks and support staff throughout the shift to maintain efficient food preparation and kitchen cleanliness.
• Complete all end-of-day tasks to a high standard, ensuring staff sign-off is done promptly, back-of-house areas are secured, and the venue is ready for the next day.
• Maintain high standards of health and safety at all times.
• Identify and address issues as they arise, resolving them when possible and report them when necessary.
• Monitor the events diary daily and escalate any issues or discrepancies to the Food and Beverage Manager for Ensure all equipment and cooking utensils are in excellent working condition.
• Perform any other job-related duties as may be assigned by the Supervisor.

Requirements

QUALIFICATION:

• National Diploma in Hospitality and Management, Home Economics or related field with a minimum of four (4) years’ experience performing a similar role in a well-structured environment.

COMPETENCIES:

The ideal candidate must:

• Have excellent verbal and written communication skills.
• Be attentive to Detail
• Be a good team player and should be able to work under pressure.
• Creative and have ability to quickly learn new recipes and cooking procedures.