Chef de Partie (seasonal) - NH Collection Genova Marina - Minor Hotels - Southern Europe

Hosco As a Chef de Partie, you will supervise a section of the kitchen and support the Executive and Sous Chef of the hotel. You will have to ensure the highest standards and a constant quality in daily preparations and keep yourself updated on new products, recipes, techniques of preparation, as well as keep an eye on the food cost. What will you have to do? - Plan, schedule and organize the work to ensure adequate coverage by the kitchen staff. - Prepare, cook and present dishes according to the hotel's standards and recipes. - Ensure the correct storage and handling of food and equipment. - Maintain a clean and organized kitchen, adhering to the hotel's standards and regulations. - Collaborate with the Executive and Sous Chef to develop and implement new recipes and menus. - Monitor and control the food cost, ensuring that it is within the budget. - Develop and maintain a positive and professional attitude, ensuring a high level of customer satisfaction. - Perform any other duties as required by the hotel's management.