Chef de Partie

About the role

Ocean Hotels Barbados is hiring a Chef de Partie who takes full responsibility for the day-to-day operation of their department, covering preparation, production, planning, supervision, delegation and control. The role works across several food outlets and demands efficient food preparation, presentation and attention to detail for guest satisfaction.

Key responsibilities

• Maintain a clean, organized kitchen and keep work areas clean between services
• Deputize for the Junior Sous Chef or Sous Chef and take charge of the kitchen when directed
• Order food, schedule shifts and prepare the daily production list
• Inspect incoming produce, meats and fish, check refrigerator dates and ensure proper storage and rotation
• Assist with inventory counts, retrieve items from the storeroom and log freezer and refrigerator temperatures
• Deliver in-room dining orders within 30 minutes, serve food at the right temperature and record daily training hours
• Train direct reports, brief staff on daily specials, allergens and guest requests, and check on guest complaints
• Take part in menu development, daily departmental meetings and banquet preparation (ready 30 minutes early)
• Handle disciplinary action when necessary and report accidents within 24 hours
• Follow safety standards, recycling and energy management practices

Required profile

• Secondary level education; a culinary school certificate or degree is an asset
• 2 years of Chef de Partie experience in a AAA Four or Five Diamond hotel/restaurant or similar upscale restaurant, or 8 years in a high-end fine dining establishment
• Supervisory experience or training is an asset
• Ability to stand for 8 consecutive hours, lift 50 pounds and work in heat and cold

Required skills

• Knowledge of kitchen terminology, equipment and machinery, and of all kitchen departments
• Culinary skills: cooking methods, soups, sauces, basic garde manger, baking, product identification and stock preparation
• Extensive knowledge of buffet work
• Recipe conversions, inventory calculations and good handwriting