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Chef de Partie

Entity/Property: COMO Parrot Cay
Position: Chef de Partie
Base Location: Parrot Cay
Department: Food and Beverage
Reports to: Executive Chef

Tasks/Responsibilities:

  • Report to work at the scheduled time, neatly groomed and in the correct uniform.
  • Plan and execute menus in collaboration with other colleagues.
  • Ensure adequacy of supplies at all times.
  • Place orders in a timely manner.
  • Manage ingredients that should be frequently available on a daily basis.
  • Follow the directions of the executive and sous chef.
  • Suggest new ways of presentation of dishes.
  • Suggest new rules and procedures for optimizing the cooking process.
  • Give attention productivity of the kitchen such as speed and food quality.
  • Ensure adherence to all relevant health, safety and hygiene standards.
  • Collaborate with other colleagues and seniors.
  • Also exceeding guest satisfaction, through the effective execution of his/her assigned area. Establish and monitor all quality, consistency, safety, sanitation, and hygiene standards.
  • Any other duties that may be assigned by your manager from time to time.

Job Requirements:

  • Formal culinary training or NVQ/SVQ Level 2/3 in Professional Cookery or equivalent.
  • Two to four years of experience in a professional kitchen environment.
  • Proven experience in a specific kitchen section (e.g., sauce, pastry, fish, meat).
  • Food Hygiene Level 2 or higher (certification may be required).
  • Strong cooking and plating skills with attention to detail.
  • Ability to work under pressure in a fast-paced kitchen.
  • Excellent time management and organizational skills.
  • Good communication and teamwork abilities.
  • Commitment to food quality, consistency, and cleanliness.
  • Flexible and willing to learn across multiple sections.
  • Fast-paced and high-pressure kitchen setting.
  • Standing for extended periods, lifting heavy pots or supplies.

Email CV to: [email protected]

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