Demi Chef de Partie
22 Minutes ago • 2 Years +
Logistics
Job Description
The Demi Chef de Partie at Villa Nautica supports the Sous Chef in daily kitchen operations, ensuring high standards in food preparation, quality, and hygiene. Responsibilities include adhering to menu specifications, managing mise-en-place, maintaining kitchen cleanliness, and training junior staff. The role requires a minimum of two years of cooking experience, a solid understanding of kitchen equipment, and strong communication skills in English.
Must Have:
- Support the Sous Chef or Chef de Partie in daily operation and work
- Work to menu specifications regarding portion size, quantity, and quality
- Ensure highest standards and consistent quality in daily preparation
- Complete daily checklist for mise-en-place and food storage
- Keep the outlet kitchen clean, tidy, and in hygienic conditions
- Instruct and lead subordinates in food preparation
- Check and monitor commis chefs regarding grooming and personal hygiene
- Have a complete understanding of and adhere to company’s policy relating to fire, hygiene, and safety
- Minimum of 2 years of cooking experience
- Solid understanding of kitchen equipment and tools
- Verbal and written communication skills in English
- Considerable skill in simple mathematical calculations
Company Description
Villa Nautica celebrates the glitz and glamour of yacht-life and is always ‘en vogue’. Surrounded by sparkling lagoons and idyllic beaches, it is an island like no other: a hive of activity, a place to be seen. Complemented by exceptional scuba diving and other water sports, the resort embraces the seafarer lifestyle with a glamorous twist.
Job Description
- Support the Sous Chef or Chef de Partie in the daily operation and work.
- Work to the menu specifications provided by the Sous Chef and Chef de Partie regarding portion size, quantity, and quality.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the products, recipes, and preparation techniques.
- Responsible for completing the daily checklist regarding mise-en-place and food storage.
- Attend meetings as requested by the Executive Chef or Executive Sous Chef.
- Report any problems regarding the failure of machinery and small equipment to the Sous Chef and follow up to ensure the necessary work has been carried out.
- Keep the outlet kitchen clean, tidy, and in hygienic conditions according to the rules set by the resort.
- Accidents and sickness are to be recorded in the logbook and reported to the Sous Chef, Executive Chef, or Executive Sous Chef when it is necessary.
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the preparation.
- Check and monitor commis chefs specifically regarding grooming and personal hygiene.
- Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene, and safety.
- Trains, coaches, and develops subordinate employees.
Qualifications
- Minimum of 2 years of cooking experience.
- Solid understanding of kitchen equipment and tools.
- Verbal and written communication skills in English.
- Must have considerable skill in simple mathematical calculations.
- A detailed-oriented mindset aiming for consistent results.
- Be able to interact with colleagues in a positive and professional manner in order to make them feel valued and maximize staff morale and the guest service experience.
- Able to carry out various tasks simultaneously and effectively in a limited amount of time.
Additional Information
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