Chef De Partie - Hot Kitchen

Responsibilities

• Oversee the preparation, production, and presentation of hot kitchen dishes, sauces, soups, vegetables, meat, poultry, seafood, and other menu items according to required standards.
• Follow recipes, portion controls, and approved cooking methods to ensure consistent quality, taste, and presentation.
• Prepare, cook, and handle fresh ingredients in accordance with menu specifications and service requirements.
• Organise and supervise the daily operation of the allocated hot kitchen section, section-specific ingredients, equipment, and work areas prepared for service.
• Support the Sous Chef and Executive Chef with the smooth and efficient operation of the kitchen.
• Guide and assist Commis Chefs and junior kitchen team members with food preparation, cooking methods, and kitchen procedures.
• Maintain high standards of food preparation, hygiene, and cleanliness in the hot kitchen and cleanliness in the hot kitchen and related areas.
• Monitor stock levels, minimise wastage, and ensure the continuous correct storage, labelling, and rotation of ingredients.
• Comply with food safety, health, safety, and hotel policies and procedures.
• Assist with buffet, banquet, and à la carte requirements, as well0
• Work as part of a team or individually to deliver high quality standards consistently and accurately.

Requirements

• Relevant culinary qualification
• Previous experience as a Chef de Partie or in a similar role within a professional kitchen, hotel, or restaurant environment.
• Knowledge of hot kitchen preparation, cooking techniques, food safety standards, and kitchen procedures.
• Passionate, organized, and reliable.
• Flexibility to work shifts, weekends, and public holidays according to operational needs.

About the Company

Southern Sun is a growing family of hotels and hospitality industry professionals who value their employees and provide them with the ability to grow within the company, opening many doors in the most hospitality industry.