Culinary Specialist

The Chef de Partie is a culinary specialist responsible for preparing and executing high-quality dishes for guests ordering in-room dining services. This role ensures the consistent delivery of exceptional culinary standards while adhering to health and safety guidelines.

The Chef de Partie will collaborate with the kitchen team to maintain optimal food quality, presentation, and guest satisfaction.

• Prepare and cook a variety of dishes for in-room dining services, adhering to set recipes and presentation standards.
• Ensure timely preparation and delivery of orders, maintaining food quality and service standards.
• Assist in menu planning, portion control, and cost management to minimize waste and maintain profitability.
• Monitor food stock levels and assist with inventory management, reporting shortages to the Sous Chef or Kitchen Supervisor.
• Maintain cleanliness and organization of the kitchen area, strictly adhering to health and safety protocols.

• Degree or diploma in Culinary Arts, Hospitality Management, or a related field is preferred.
• Proven experience as a Chef de Partie or similar role in a hotel or resort setting, preferably in in-room dining operations.
• Strong knowledge of food preparation techniques, plating, and kitchen equipment.
• Excellent time management and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Willingness to work in Clark.