Chef de Partie at Radisson Hotel Group

• Diploma in Professional Cookery or relevant qualification
• Previous experience is essential
• Ability to carry out all tasks allocated from Executive Chef
• To carry out all tasks according to Radisson RED standards
• To ensure that your work station is maintained in accordance with Hygiene regulations
• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
• Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
• Adheres to Radisson RED Hospitality standards of food quality, preparation, recipes, and presentation
• Orders adequate supplies for own section, and sets up “mis-en-place” for section
• Supervises the proper set-up of each item on menus and insures their readiness
• Works with Chefs to ensure seasoning, portions, and appearance of food
• Must be able to work flexible hours & shifts
• A natural Yes I Can attitude
• A team player
• Strong command of the English language
• Ability to cope under pressure

Skills

• Culinary Degree/Training
• Flexible ability to work under pressure
• Previous experiece essential