The Chef De Partie is responsible for preparing exceptional dishes in accordance with established menus and standards, ensuring guests receive high-quality meals with excellent flavour and timely service. The successful candidate will support the management of kitchen operations, lead and develop kitchen staff, and maintain the highest standards of food quality, hygiene, and safety. The aim is to maintain and enhance The Eliott Hotel’s reputation for culinary excellence and guest satisfaction.

Key Responsibilities

• Assist in the preparation, development, and design of all food and beverage menus.

• Produce high-quality dishes that meet presentation, taste, and consistency standards.

• Ensure the kitchen operates efficiently and delivers food in a timely manner while meeting quality expectations.

• Deputise for the Sous Chef when required, supporting the planning and direction of food preparation activities.

• Supervise, train, and develop kitchen staff, including creating work schedules and conducting performance assessments.

• Monitor stock levels and order supplies to ensure appropriate inventory levels are maintained.

• Carry out stock control, inventory counts, and product maintenance of kitchen items.

• Ensure compliance with all food hygiene, sanitation, health and safety regulations and standards.

• Promote and maintain a positive, professional, and collaborative working environment with colleagues and guests.

• Support effective communication and teamwork within the Food & Beverage Department.

• Contribute to the achievement of departmental and hotel objectives through efficient kitchen management and continuous improvement initiatives.

  BENEFITS

  • Competitive compensation and benefits.

  • Personal and professional development opportunities.

  • A day off to celebrate your birthday.

  • Employee rates at all our properties.

Understanding of various cooking methods, ingredients, equipment and procedures

Be able to communicate in English and Spanish