Chef De Partie – Hot/Cold/Pastry & Butcher

Join the Attitude Family

We are a dynamic, creative, fun to be with and warm hearted team. Our mission is to offer our guests a personalized and thoughtful service, a genuine Mauritian experience reflecting thus the true image of our sens of hospitality. Attitude has also been recognized amongst workplace in Mauritius 2017 by the international institute of Great Place to Work

Chef De Partie – Hot/Cold & Pastry

Lead a small team to perform daily food production in an assigned outlet, independent management of the assigned post in the kitchen area.

JOB KNOWLEDGE, SKILLS & ABILITIES 

• Appear confident, well groomed  
• Personality:  warm, welcoming, and pleasant 
• Act with integrity and well disciplined 
• Communicate effectively 
• Fair and firm supervisory abilities  
• Creative and Innovative 
• Hands-on approach to all operational aspects 
• Good Communication Skills 
• Initiative and Self-motivated 
• Coaching Skills 
• Proficiency in Microsoft skills –Word/Excel 
• Act with integrity 
• Attention to details 
• Cleanliness and hygiene conscious 
• Knowledge of Haccp  
• Team player

QUALIFICATION STANDARD 

ESSENTIAL 

• Qualifications: School Certificate, NC3 Food Production 

• Experience: Atleast 5 years experience 

• Personal Qualities: Organisational Skills, Humble but firm 

 DESIRABLE 

• Experience: Previous experience in same position or 2 years as Demi Chef de Partie in hospitality 

• Personal Qualities: Coaching skills, ability to accept criticism 

• Additional Skill required: Knowledge of Hotel Operations, HACCP standards 

DUTIES & RESPONSIBILITIES 

Responsible for the sequence of food production 

Takes feedback from Chef to be aware of guest satisfaction as regard the outlet at the beginning of each shift 

Check booking at start of shift, check advance orders, confirmations, guests’ allergies from F&B supervisors and service team 

Check temperature of fridge before and after service 

Plan work, list and give instructions to and supervise assistant cook or cook 

Communicate with all other team members in the service area 

Checks and records refrigerator temperature 

Prepare dishes as per menu and taste all preparations to ensure quality standard 

Reports any temperature anomalies to Executive Chef/ Executive Sous Chef 

Responsible of the outlet allocated, starting from complete mise en place on time, make requisition of goods for the requirements of the outlet,  monitor the flow of goods as well as cleaning after food production 

Identify with trends in food presentation 

Assist in departmental training of new recruits or existing team 

Delivers cooking classes as per schedule 

Ensure statutory Health & Safety standards in working area 

Labelling of mise en place for use on following day 

Observe HACCP procedures for relevant area/s 

Check all outlets at end of shift to ensure energy saving 

Supervise other kitchen outlets in absence of Executive Chef and Executive Sous Chefs 

Cooperate in creating decorations in the buffet area for restaurant when required 

Perform any cognate duties assigned by Executive Chef 

Attend meetings, seminars and trainings as and when necessary

We believe in equal opportunities.

We celebrate diversity and champion equality and inclusion, encouraging people from all ethnicities, genders, sexual orientations and ages to apply. This unity is key to our work culture. We want to set every Family Member up for success, so if you need anything to perform to your best or make work arrangements more comfortable, we will do our best to accommodate you