Demi Chef de Partie

Villa Nautica celebrates the glitz and glamour of yacht-life and is always ‘en vogue’. Surrounded by sparkling lagoons and idyllic beaches, it is an island like no other: a hive of activity, a place to be seen. Complemented by exceptional scuba diving and other water sports, the resort embraces the seafarer lifestyle with a glamorous twist. - Support the Sous Chef or Chef de Partie in the daily operation and work. - Work to the menu specifications provided by the Sous Chef and Chef de Partie regarding portion size, quantity, and quality. - Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the products, recipes, and preparation techniques. - Responsible for completing the daily checklist regarding mise-en-place and food storage. - Attend meetings as requested by the Executive Chef or Executive Sous Chef. - Report any problems regarding the failure of machinery and small equipment to the Sous Chef and follow up to ensure the necessary work has been carried out. - Keep the outlet kitchen clean, tidy, and in hygienic conditions according to the rules set by the resort. - Accidents and sickness are to be recorded in the logbook and reported to the Sous Chef, Executive Chef, or Executive Sous Chef when it is necessary. - Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the preparation. - Check and monitor commis chefs specifically regarding grooming and personal hygiene. - Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene, and safety. - Trains, coaches, and develops subordinate employees. - Minimum of 2 years of cooking experience. - Solid understanding of kitchen equipment and tools. - Verbal and written communication skills in English. - Must have considerable skill in simple mathematical calculations. - A detailed-oriented mindset aiming for consistent results. - Be able to interact with colleagues in a positive and professional manner in order to make them feel valued and maximize staff morale and the guest service experience. - Able to carry out various tasks simultaneously and effectively in a limited amount of time.