Demi Chef de Partie (m / f)

An Exhilarating Opportunity

Are You Ready for a Daring Challenge with The World's Hottest Luxury Hotel Group? Disruptive by Design, FIVE Hotels and Resorts is Redefining ‘FIVE-Star' Hospitality and Setting the Gold Standard across the Industry.

Join the FIVE Tribe - and Get Ready to Make Waves.

The Candidate

A Driven Self-Starter, you have Excellent Communication, Leadership and Organisational Skills. As an Astute Creative and Critical Thinker, you can Conceptualise and Implement Innovative Solutions in a Fast-Paced Environment. Not even the Smallest Detail Escapes Your Keen Eye and You Execute Tasks Proactively with Precision and Finesse. A ‘Can-Do!' Attitude Coupled with An Inherent Flair for Taking Ownership Makes You a Highly Motivated Go-Getter.

Your Outgoing and Approachable Nature enables you to Seamlessly Connect with other ‘FIVERs' and key Stakeholders, ensuring that Their and Your Journey at FIVE is nothing short of Sensational. Joining our Food and Beverage Team as Demi Chef de Partie will Empower you to deliver Exceptional Experiences across our award-winning Lifestyle Destinations. Jump on Board and Unlock your Potential in a Buzzing Environment that will take your Career to New Heights!

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Key Responsibilities

• A driven, professional, and confident Demi Chef de Partie with a proven track record working within the luxury hospitality sector
• Undertake food preparation and cooking on a day-to-day basis in a kitchen section directed by the Head Chef or Sous Chef, and monitor closely the requirements for mise-En-place to ensure that the station is ready for service
• Always maintain, a sufficient level of food items to ensure an uninterrupted flow of food during the service period whilst controlling food quality, consistency, presentation, and taste
• Ensure kitchen and food preparation areas are entirely clean when left unattended
• Follow the rules set and / or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise
• Help to prevent waste of food and over-production to mise-En-place, and keep food order from store or supplies to a minimum
• Monitor the daily work assigned to colleagues and ensure that given guidelines are followed, and the necessary corrective measures have been taken, if necessary
• Prepare and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation
• Supervise and support team members in their own sections to achieve optimum quality
• Follows proper safety, hygiene, and sanitation practices always
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Assist Head Chef / Sous Chef in the training of all staff in compliance of company procedures
• Report maintenance, hygiene, and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Instruct / train the kitchen team on routine procedures and supervise their tasks to ensure clarity and adherence
• Work efficiently to control wastage of food and non- food items

What We're Looking For

Rewards At Work! Benefits For Life!