Chef De Partie (FTC) at Newmark Hotels

Minimum Requirements

• Culinary Arts qualification or equivalent.
• Minimum 1–2 years of relevant kitchen experience (practical training considered).
• Experience in hotel or high-end restaurant kitchens preferred.
• Ability to work flexible hours, including weekends and holidays.
• Fluent in English, with excellent communication skills.
• High attention to detail and strong time management skills.
• Ability to take initiative and solve problems under pressure.
• Comfortable working in a fast-paced, multicultural environment.
• Commitment to food safety, hygiene, and quality control standards

Duties and Responsibilities

• Prepare and garnish all food items according to menu specifications, ensuring presentation and quality standards are met.
• Manage the pass during service, ensuring timely and accurate dish delivery.
• Work closely with senior chefs to maintain consistent seasoning, portion control, and visual appeal of dishes.
• Ensure cleanliness, organization, and hygiene standards are upheld in all kitchen areas.
• Assist the Sous Chef in maintaining food quality, presentation, and consistency across all sections.
• Follow recipes and plating guidelines as set out by the Executive and Sous Chefs.
• Control stock levels, minimize wastage, and support effective food cost management.
• Participate in daily mise-en-place and preparation of all menu items.
• Take part in setting up buffets and executing special functions as directed.
• Plan and assist in menu development and execution with the kitchen team.
• Monitor inventory and ensure key ingredients are always in adequate supply.
• Follow and support kitchen policies, procedures, and hygiene protocols.
• Respond to guest feedback in a professional and timely manner.
• Foster collaboration and communication within the kitchen brigade.
• Actively contribute to operational improvements and cost efficiency efforts.