The chef de parties’ job duties and responsibilities are: (on job training will be given)

Maintain personal and environmental hygiene
Assists and supports the head chef in food preparation
Prepares the starters as well as the vegetables
Coordinates banqueting events alongside the head chef/Sous chef/Assistant manager
Provides support to the restaurants sales and marketing directive
Is involved in the training of lower cadre staff
Helps with menu planning
Oversees breakfast preparation and service
Meal preparation for staff and events
Oversees food preparation, cooking and presentation in the restaurant
Enforces safety, health and hygiene standards in the kitchen
Troubleshoots any problems that may arise in the kitchen
Ensures that food goes to the customers in a timely manner
Manages and supervises the commis chefs that work under them

Duties and Responsibilities: 

Must have a love and passion for food
Good management and organizations skills
The ability to work under pressure
Excellent oral and written communication skills
Attention to detail and ability to identify and solve problems
The ability to work in work environments that are openly diverse
The ability to work without help and in a team

Please be aware that you will need to be available for interview and trial on the same day. You must attend sit with enough time to prepare for the trial and interview. You will be required to prepare a dish from a mystery bag (2 dishes) and support a brief service period, this process will not be paid for however should you be successful then the trial hours will be included within your first pay.