Demi Chef de Partie ( Cold Kitchen) at Villa Group

, South Maalhosmadulu, Maldives -

Full Time

Start Date

Immediate

Expiry Date

17 Dec, 25

Salary

0.0

Posted On

18 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cold Kitchen, Food Preparation, Hygiene Standards, Food Stock Control, Pastry Skills, Cake Decorating, Communication Skills, Mathematical Calculations, Detail-Oriented, Team Leadership, Training, Coaching, Buffet Setup, Cost Control, Multitasking, Guest Service

Industry

Hospitality

Description

Company Description Royal Island is a faraway island retreat where every day is a new chapter. Located in the heart of the Baa Atoll, less than 20 minutes from Velana International Airport by domestic flight, our all-inclusive resort brings together the intimacy of a village, the spirit of escapism, and the warmth of Maldivian culture. It's a place to wake up to uninterrupted ocean views, connect over soulful South Asian dining, and be inspired by an ever growing collection of signature excursions and spa experiences. Job Description Support the Chef de Partie or Sous Chef in the daily operation and work. Work according to the menu specifications provided by the chef de partie. Keep the work area at all times in hygienic conditions according to the rules set by the hotel. Control food stock and food costs in his section. Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites. Follow the instructions and recommendations from the immediate superiors to complete the daily tasks. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques. Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the set-up of buffets and special functions. Coordinate and participate with other sections on requirements, cleanliness, waste, and cost control. Trains, coaches and develops subordinate employees. Qualifications Proven experience in cold kitchen, or relevant role. Solid pastry and cake decorating skills will be considered an asset. A certificate a relevant field will be considered an asset. Basic verbal and written communication skills in English Considerable skill in simple mathematical calculations. A detailed-oriented mindset aiming for consistent results Be able to interact with colleagues in a positive and professional manner in order to make them feel valued and maximize staff morale and guest service experience. Able to carry out various tasks simultaneously and effectively in a limited amount of time. Additional Information

Responsibilities

Support the Chef de Partie or Sous Chef in daily operations and maintain hygiene standards in the kitchen. Prepare food according to menu specifications and coordinate with other sections for cleanliness and cost control.