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Positions available:

  • Chef de Partie - Arabic Cuisine
  • Chef de Partie - Italian Cuisine
  • Chef de Partie - Western Cuisine
  • Chef de Partie - Pastry
  • Chef de Partie - Staff Kitchen

Background:

  • Diplomas in professional cookery
  • Minimum 4 years’ experience in the catering field

Skills & Abilities:

  • Knowledge of Arabic Cuisine is essential
  • Capable of handling catering matters of the department during the absence of senior chefs
  • Should possess strong interpersonal skills and above basic written and spoken English.
  • Have an ability to make quality food, cooking quality and supervisory decisions at the appropriate time.

Roles & Responsibilities include (but not limited to):

  • The position of CDP requires liaising with the Executive Chef and Exec Sous Chef on all operational needs and ensures that all food preparation and production is carried out to the highest standard.
  • Developing your skills in cooking and training of other staff and always maintain a positive attitude.
  • Work when and where required within all areas of the catering department.
  • Monitoring subordinate staff within the catering department and further ensure that all food produced is serviced to the highest standard.
  • Food preparation and servicing with an emphasis on quality, freshness and timing.
  • Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
  • Checking of daily food requisitions and maintaining stock level control to prevent wastage.
  • Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
  • Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
  • Report for duty on time and in the correct uniform provided.
  • Follow standard operating procedures (SOP’s) where implemented at all times.
  • Ensure knowledge of the products are maintained and communicated to all relevant personnel.
  • Learn and record skills and recipes from other members of the department.
  • Comply with all policies and procedures to ensure that they are followed.
  • Liaise with the Chef in charge and implement new menus/ dishes/ recipes and systems where applicable.

This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

A detailed job description will be provided to successful applicants.

Background:

  • Diplomas in professional cookery
  • Minimum 4 years’ experience in the catering field

Skills & Abilities:

  • Knowledge of Italian Cuisine is essential
  • Capable of handling catering matters of the department during the absence of
    senior chefs
  • Should possess strong interpersonal skills and above basic written and spoken
    English.
  • Have an ability to make quality food, cooking quality and supervisory decisions at
    the appropriate time.

Roles & Responsibilities include (but are not limited to):

  • The position of CDP requires liaising with the Executive Chef and Exec Sous Chef on all operational needs and ensures that all food preparation and production is carried out to the highest standard.
  • Developing your skills in cooking and training of other staff and always maintain a positive attitude.
  • Work when and where required within all areas of the catering department.
  • Monitoring subordinate staff within the catering department and further ensure that all food produced is serviced to the highest standard.
  • Food preparation and servicing with an emphasis on quality, freshness and timing.
  • Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
  • Checking of daily food requisitions and maintaining stock level control to prevent wastage.
  • Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
  • Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
  • Report for duty on time and in the correct uniform provided.
  • Follow standard operating procedures (SOP’s) where implemented at all times.
  • Ensure knowledge of the products are maintained and communicated to all relevant personnel.
  • Learn and record skills and recipes from other members of the department.
  • Comply with all policies and procedures to ensure that they are followed.
  • Liaise with the Chef in charge and implement new menus/ dishes/ recipes and systems where applicable.

This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

A detailed job description will be provided to successful applicants.

Background:

  • Diplomas in professional cookery
  • Minimum 4 years’ experience in the catering field

Skills & Abilities:

  • Knowledge of Western Cuisine is essential
  • Capable of handling catering matters of the department during the absence of
    senior chefs
  • Should possess strong interpersonal skills and above basic written and spoken
    English.
  • Have an ability to make quality food, cooking quality and supervisory decisions at
    the appropriate time.

Roles & Responsibilities include (but not limited to):

  • The position of CDP requires liaising with the Executive Chef and Exec Sous Chef on all operational needs and ensures that all food preparation and production is carried out to the highest standard.
  • Developing your skills in cooking and training of other staff and always maintain a positive attitude.
  • Work when and where required within all areas of the catering department.
  • Monitoring subordinate staff within the catering department and further ensure that all food produced is serviced to the highest standard.
  • Food preparation and servicing with an emphasis on quality, freshness and timing.
  • Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
  • Checking of daily food requisitions and maintaining stock level control to prevent wastage.
  • Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
  • Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
  • Report for duty on time and in the correct uniform provided.
  • Follow standard operating procedures (SOP’s) where implemented at all times.
  • Ensure knowledge of the products are maintained and communicated to all relevant personnel.
  • Learn and record skills and recipes from other members of the department.
  • Comply with all policies and procedures to ensure that they are followed.
  • Liaise with the Chef in charge and implement new menus/ dishes/ recipes and systems where applicable.

This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

A detailed job description will be provided to successful applicants.

Background:

  • Diplomas in professional cookery
  • Minimum 4 years’ experience in the catering field

Skills & Abilities:

  • Knowledge of pastry and bakery is essential
  • Capable of handling catering matters of the department during the absence of
    senior chefs
  • Should possess strong interpersonal skills and above basic written and spoken
    English.
  • Have an ability to make quality food, cooking quality and supervisory decisions at
    the appropriate time.

Roles & Responsibilities include (but not limited to):

  • The position of CDP requires liaising with the Executive Chef and Exec Sous Chef on all operational needs and ensures that all food preparation and production is carried out to the highest standard.
  • Developing your skills in cooking and training of other staff and always maintain a positive attitude.
  • Work when and where required within all areas of the catering department.
  • Monitoring subordinate staff within the catering department and further ensure that all food produced is serviced to the highest standard.
  • Food preparation and servicing with an emphasis on quality, freshness and timing.
  • Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
  • Checking of daily food requisitions and maintaining stock level control to prevent wastage.
  • Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
  • Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
  • Report for duty on time and in the correct uniform provided.
  • Follow standard operating procedures (SOP’s) where implemented at all times.
  • Ensure knowledge of the products are maintained and communicated to all relevant personnel.
  • Learn and record skills and recipes from other members of the department.
  • Comply with all policies and procedures to ensure that they are followed.
  • Liaise with the Chef in charge and implement new menus/ dishes/ recipes and systems where applicable.

This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

A detailed job description will be provided to successful applicants.

Background:

  • Diplomas in professional cookery
  • Minimum 4 years’ experience in the catering field

Skills & Abilities:

  • Capable of handling catering matters of the department during the absence of
    senior chefs
  • Should possess strong interpersonal skills and above basic written and spoken
    English.
  • Have an ability to make quality food, cooking quality and supervisory decisions at
    the appropriate time.

Roles & Responsibilities include (but not limited to):

  • The position of CDP requires liaising with the Executive Chef and Exec Sous Chef on all operational needs and ensures that all food preparation and production is carried out to the highest standard.
  • Developing your skills in cooking and training of other staff and always maintain a positive attitude.
  • Work when and where required within all areas of the catering department.
  • Monitoring subordinate staff within the catering department and further ensure that all food produced is serviced to the highest standard.
  • Food preparation and servicing with an emphasis on quality, freshness and timing.
  • Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
  • Checking of daily food requisitions and maintaining stock level control to prevent wastage.
  • Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
  • Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
  • Report for duty on time and in the correct uniform provided.
  • Follow standard operating procedures (SOP’s) where implemented at all times.
  • Ensure knowledge of the products are maintained and communicated to all relevant personnel.
  • Learn and record skills and recipes from other members of the department.
  • Comply with all policies and procedures to ensure that they are followed.
  • Liaise with the Chef in charge and implement new menus/ dishes/ recipes and systems where applicable.

This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

A detailed job description will be provided to successful applicants.

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