• Responsible of the assigned posts in the kitchen area in the absence of Chef de Partie.
  • Monitor the flow of goods during food production.
  • Give instructions to assistant cooks or cooks.
  • Prepare dishes as per menu and taste all preparations to ensure quality standard.
  • Cooperate in creating decorations in the buffet area for restaurant when required.
  • In absence of the Chef de Partie, be responsible for the complete mise en place and sequence of food production.
  • Check booking at start of shift, check advance orders, confirmations, guests’ allergies from F&B supervisors and service team.
  • Assist in departmental training of new recruits or existing team.
  • Ensure statutory Health & Safety standards are respected in working area.
  • Qualifications: School Certificate, NTC3 Food Production.
  • Experience: At least 5 years experience.
  • Personal Qualities: Organisational Skills, Humble but firm.



  • Experience: Previous experience in same position or 5 years in Kitchen in hospitality.
Job Overview
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