Chef de Partie

CGIAR System Organization; Montpellier; Sur place; EUR 20 000 - 40 000; Plein temps

Résumé du poste

An established industry player is seeking a dedicated Kitchen Manager to oversee food ordering and kitchen operations. This role involves collaborating with the Sous Chef, managing inventory, and ensuring compliance with health and safety standards. The ideal candidate will possess a National Diploma in Hospitality and Management, along with significant experience in a similar role. If you thrive in a fast-paced environment and are passionate about food service, this opportunity offers a chance to make a meaningful impact in a dynamic team setting. Join a forward-thinking organization that values creativity and teamwork, and take your culinary career to the next level.

Qualifications

• 5+ years in a similar role within a structured environment.
• National Diploma in Hospitality or related field required.

Responsabilités

• Manage food ordering and maintain inventory records.
• Collaborate with Sous Chef for food preparation and service.
• Ensure compliance with health and safety regulations.

Connaissances

Communication Skills

Teamwork

Creativity

Ability to Work Under Pressure

Formation

National Diploma in Hospitality and Management

Certification in Food, Safety and Hygiene

Description du poste

DUTIES:

• Manage food and product ordering for designated section, meticulously maintaining records to minimize waste and utilize existing inventory management systems.
• Collaborate with the Sous Chef in food preparation and service, actively identifying and correcting any incorrect practices.
• Assist in assigning tasks and provide support to kitchen staff during shifts to maintain efficiency and cleanliness.
• Ensure all end-of-day tasks are completed to the highest standards, including staff sign-off procedures, securing back-of-house areas, and preparing the venue for the next day.
• Maintain meticulous adherence to all health and safety regulations and protocols.
• Proactively identify and address any operational issues, resolving them independently whenever possible, and promptly reporting any unresolved problems to the appropriate supervisor.
• Regularly review the events diary, escalating any potential issues or discrepancies to the Food and Beverage Manager.
• Maintain all kitchen equipment and utensils in excellent working condition, reporting any malfunctions or required maintenance promptly.
• Perform any other duties as may be assigned by the Supervisor.

Requirements

QUALIFICATION:

National Diploma certificate in Hospitality and Management, Home Economics or related field with five (5) years’ experience performing similar role in a well-structured environment.

Certification in Food, Safety and Hygiene practices is an added advantage.

COMPETENCIES:

The ideal candidate must:

• Have excellent written and verbal communication skills.
• Be a good team player and have the ability to work under pressure.
• Be creative and have ability to learn new recipes and cooking procedures quickly.
• Work beyond regular hours, including evenings, public holidays, and weekends as needed to meet business demands.