Breakfast Chef de Partie, The Savoy Hotel
Core
Produce 5-star quality food for guests in a brigade system, ensuring smooth section operations and maintaining The Savoy standards.
Role type
Chef de Partie (Kitchen)
Builds
Production meals for hotel guests
Domain
Luxury hospitality / Fine dining
Required skills
Food preparation, section coordination, team supervision, inventory management, health & hygiene compliance, cooking demonstration
Preferred skills
Multi-skilling, flexibility, training participation
Responsibilities
Coordinate team members to perform cohesively, check and supervise all aspects of the kitchen, observe and test foods being served, order raw food items based on availability, participate in receiving and checking incoming goods, comply with Health and Safety at Work Act and Food Acts
Seniority
Mid-level, hands-on IC
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