Chef Italian Cuisine

Roles and responsibilities

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as-

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Coordinate daily tasks with the Sous Chef or Executive Chef
• 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 set up and supervising of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Consult and check on daily requirements, functions and last minute events
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment
  

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited, passionate about food and committed to work together with the service team to deliver an amazing guest experiences every time. You are a positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Understanding Differences

Supervising Operations

Teamwork

Adaptability

Desired candidate profile

The Chef de Partie (CDP) for Italian Cuisine specializes in preparing and managing authentic Italian dishes while overseeing a section of the kitchen. This position involves supervising team members, ensuring high-quality food preparation, and maintaining a focus on Italian culinary traditions. The role requires a deep understanding of Italian ingredients, techniques, and presentation styles, making it essential for delivering an exceptional dining experience.

Key Responsibilities

1. Culinary Preparation:

   • Prepare and cook Italian dishes such as pasta, risotto, pizza, and regional specialties.
   • Ensure that all food is prepared to the highest standards, adhering to recipes and presentation guidelines.
   • Develop and refine recipes to maintain authenticity and creativity in the menu.

2. Section Management:

   • Supervise and manage a specific section of the kitchen (e.g., pasta, pizza, or main courses).
   • Train and guide junior chefs, ensuring they understand techniques and standards.
   • Ensure that all dishes leaving the kitchen are consistent and meet quality expectations.

3. Menu Development:

   • Collaborate with the Head Chef to create and update Italian menu offerings.
   • Suggest seasonal dishes or specials based on traditional and contemporary Italian cuisine.

4. Quality Control:

   • Monitor food preparation and storage to ensure compliance with hygiene and safety standards.
   • Conduct regular checks on the quality and freshness of ingredients, particularly Italian imports like olive oil, cheeses, and cured meats.

5. Inventory and Ordering:

   • Assist in managing kitchen inventory specific to the Italian section, including pasta, sauces, and herbs.
   • Communicate with suppliers to order high-quality ingredients and ensure timely deliveries.

6. Team Collaboration:

   • Work closely with other sections to ensure smooth kitchen operations during service.
   • Coordinate with the service team to handle special requests or address customer feedback.

7. Health and Safety Compliance:

   • Maintain a clean and organized workspace, following all health and safety regulations.
   • Ensure that all kitchen equipment in the Italian section is in proper working condition.