Work alongside the Executive Chef and Senior Sous Chef to keep the kitchen running smoothly and connected with the wider hotel team.
Lead by example on the line, supporting the team to deliver fresh, consistent dishes guests can count on.
Ensure all food is stored, prepared, and handled in compliance with food safety regulations and hygiene standards
Maintain inventory of daily food and product needs, communicating with the Executive Chef to ensure adequate supplies
Utilize traditional cooking techniques and the finest local ingredients to create hearty, flavorful dishes that reflect the vibrant surroundings
Manage food preparation and wastage costs by following established methods and ensuring efficiency in the kitchen

Chef De Partie