Chef de Partie at Grand Pela Hotel and Suites

Grand Pela Hotels & Suites, Abuja, managed by Premium Swiss Hotels & Resorts Zurich-Switzerland, is a luxury 4Star hotel located at the residential area in Durumi, near American Int’l School, Abuja. The Hotel is 30 minutes’ drive to/from Nnamdi Azikiwe International Airport and 15mins from the city Centre of Abuja.

We are recruiting to fill the position below:

Job Title: Chef de Partie (CDP)

Location: Abuja (FCT)
Employment Type: Full-time
Reports To:Sous Chef/ Executive Chef

Position Summary

  • As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
  • Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products,recipes and preparation techniques.

Duties and Responsibilities

  • Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
  • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  • Coordinates daily tasks with the Sous Chef.
  • Responsible to supervise junior chefs or commis.
  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Ensure that the production, preparation and presentation of food are of the highest quality at all times.
  • Ensure highest levels of guest satisfaction, quality, operating and food cost son an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation,receiving, storage and sanitation.
  • Full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Follows good preservation standards for the proper handling of all food products at the right temperature.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.
  • Establishing and maintaining effective inter-departmental working relationships.
  • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • Personally responsible for hygiene,safety and correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • Checks periodically expiry dates and proper storage of food items in the section.
  • Consults daily with Sous Chef and Executive chef on the daily requirements,functions and also about any last minute events.
  • Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
  • Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
  • Daily feedback collection and reporting of issues as they arise.
  • Assess quality control and adhere to hotels service standards.
  • Carry out any other duties as required by management.

Job Requirements
Education:

  • Hotel Management Graduate or Culinary Degree with minimum of 3 years certification.

Experience:

  • At least 3 year’s experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role

Prerequisites:

  • A high standard of spoken and written English.
  • Flexible working hours subject to the demands of the business.
  • Able to work under pressure.
  • Excellent culinary catering talent.

Application Closing Date
17th March, 2022.

How to Apply
Interested and qualified candidates should send their CV and Cover Letter to: ivyk2k2@yahoo.com using the Job Title as the subject of the email.

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