Chef de Partie - Staff Cafeteria

• Participate in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; set-up station for breakfast, lunch, and/or dinner service.

• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.

• Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.

• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.

• Minimum four years culinary or related work experience.

• Cooking school or culinary institute education or equivalent experience.

• Basic knowledge of food preparation techniques and food safety standards.

• Strong attention to detail and a commitment to maintaining high standards of cleanliness and hygiene.

• Good communication and teamwork skills, proficiency in English.

• Physical stamina and the ability to stand for long periods of time and work in a fast-paced and demanding environment.

• Flexibility in working hours, as the role may involve working evenings, weekends, and holidays.

• A positive attitude and a willingness to learn and develop new skills.

What we offer

• Work Authorization

• Competitive tax free salary and service charge

• End of service gratuity

• Fallboard accommodation