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Chef De Partie at IHG Career
Tropovci, , Slovenia -
Full Time

Start Date

Immediate

Expiry Date

22 May, 26

Salary

0.0

Posted On

21 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Presentation, Flavor Dedication, High Standards, Recipe Adherence, Station Oversight, Workflow Efficiency, Timely Service, Cleanliness, Food Safety Compliance, Hygiene Standards, HACCP, Staff Training, Mentoring, Stock Monitoring, Inventory Management, Communication

Industry

Hospitality

Description
Every plate has the potential to create a memory that lasts a lifetime for our guests. To deliver all this and more, we’re looking for a Chef De Partie with a passion for presentation, dedication to flavor and commitment to setting high standards from workspace to table and beyond. A little taste of your day-to-day Every day is different, but you’ll mostly be: ● Prepare and present dishes within your designated section according to established recipes and presentation standards. ● Oversee the day-to-day operations of your station, ensuring efficient workflow and timely service. ● Maintain cleanliness, organization, and compliance with food safety and hygiene standards (HACCP). ● Train and mentor junior kitchen staff and commis chefs working in your section. ● Monitor stock levels, report shortages, and assist in inventory management. ● Collaborate with other kitchen sections to ensure smooth operations during service. ● Maintain equipment and report any issues to the Sous Chef. What we need from you: ● The strength to lift, push and pull big objects up to 50lbs (23 kg) which can also involve bending and kneeling ● The flexibility to work night, weekend and holiday shifts ● Compliance with local laws on food handling and serving alcohol – you’ll need to be above the minimum age required and fluent in the local language ● Great communication – you’ll be warm, welcoming and easy to talk to
Responsibilities
The Chef De Partie will be responsible for preparing and presenting dishes according to established standards within their designated section while overseeing daily station operations for efficient workflow and timely service. Key duties also include maintaining cleanliness, ensuring food safety compliance, training junior staff, and assisting with inventory management.