Chef de Partie (fulltime)
Do you blow guests away with your cooking skills? Are you flexible, independent and always aware of the latest food trends? We are looking for you!

What will your job look like? As a Chef de Partie, you are responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Team Member experience. A Chef de Partie would also be required to assist with food cost controls. Examples of your tasks:

• Independent management of the assigned posts in the kitchen area
• Ensure all food preparation meets standards
• Responsible for complete mise en place, as well as the ordering of goods for the requirements of the post
• Supervise the Demi Chef de Partie and kitchen apprentices
• Make sure all (online) trainings are completed by the Demi Chef de Partie and kitchen apprentices.
• Taking up new projects assigned by the Executive Chef
• Promote team spirit and motivate other team members to achieve the highest standards of quality
• Draw up menus for all outlets in cooperation with the Executive Chef
• Always know all activities and special promotions within the hotel
• Knowledge of all HACCP rules and regulations
• Following newest trends about products and (food)presentations

Who are you? You have experience in the kitchen and know how to work neatly and according to HACCP rules. You also feel comfortable communicating in English. It is also important that you are available to work in the weekend and on evenings.

• Independent management of the assigned posts in the kitchen area
• Ensure all food preparation meets standards
• Responsible for complete mise en place, as well as the ordering of goods for the requirements of the post
• Supervise the Demi Chef de Partie and kitchen apprentices
• Make sure all (online) trainings are completed by the Demi Chef de Partie and kitchen apprentices.
• Taking up new projects assigned by the Executive Chef
• Promote team spirit and motivate other team members to achieve the highest standards of quality
• Draw up menus for all outlets in cooperation with the Executive Chef
• Always know all activities and special promotions within the hotel
• Knowledge of all HACCP rules and regulations
• Following newest trends about products and (food)presentation