Demi Chef De Partie (Tete a Tete) – FIVE LUXE JBR

The Candidate

A Driven Self-Starter, you have Excellent Communication, Leadership and Organisational Skills. As an Astute Creative and Critical Thinker, you can Conceptualise and Implement Innovative Solutions in a Fast-Paced Environment. Not even the Smallest Detail Escapes Your Keen Eye and You Execute Tasks Proactively with Precision and Finesse. A ‘Can-Do!’ Attitude Coupled with An Inherent Flair for Taking Ownership Makes You a Highly Motivated Go-Getter.

Your Outgoing and Approachable Nature enables you to Seamlessly Connect with other ‘FIVERs’ and key Stakeholders, ensuring that Their and Your Journey at FIVE is nothing short of Sensational. Joining our Culinary Team as a Demi Chef De Partie will Empower you to deliver Exceptional Experiences across our award-winning Lifestyle Destinations. Jump on Board and Unlock your Potential in a Buzzing Environment that will take your Career to New Heights!

What We’re Looking For

• A proven track record as a Demi Chef De Partie in a Luxury Hotel environment or Fine Dining Restaurant, delivering Sensational Experiences synonymous with FIVE’s Award-Winning Service Quality.
• A Culinary Degree or equivalent qualification is preferred.
• Outstanding Pre-Opening experience in setting up dynamic, seamless and fast-paced Kitchen Operations is advantageous.
• Impeccable Communication Skills, both verbal and written, with fluency in English.
• Demonstrated proficiency in Culinary Techniques, and Presentation and Plating Methods.
• Strong familiarity with and understanding of how to Safely Use and Maintain kitchen equipment.
• Next-Level collaborative skills, effectively Supporting senior chefs, and Leading and Inspiring junior Kitchen Staff.
• A Meticulous Eye for Detail, ensuring every aspect of Food Quality and Presentation is perfectly curated.
• Comprehensive knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and practices, and a thorough understanding of Health and Safety Regulations, Food Hygiene Standards, and Best Practices in Restaurant Operations.
• Positive ‘Can-Do!’ Attitude and proactive in Contributing Innovatively towards menu development and culinary concepts.
• Flexibility to work a variety of shifts, including weekends and holidays, based on the requirements of the Hotel.

Key Responsibilities

• Elevates FIVE’s Culinary Experience by meticulously preparing and cooking dishes alongside the Chef De Partie, ensuring they meet our Exacting Standards of Quality and Presentation.
• Takes ownership and responsibility for their Designated Kitchen Section, whether it involves sauces, grill, or pastry, and adds a touch of Bespoke Artistry to the Execution and Presentation of Dishes.
• Innovates and curates Menu Offerings that captivate our Discerning Clientele, harmonising Local Flavours, global Culinary Trends, and Dietary Preferences in a bespoke culinary experience.
• Demonstrates a thorough understanding of Kitchen Equipment, has mastered Cooking Techniques, and uncompromisingly upholds Food Hygiene Practices to maintain ‘FIVE-Styled’ Safety and Quality.
• Collaborates seamlessly with fellow chefs and supervisors, contributing to the creation of Sensational ‘FIVE-Star’ Dining Experiences.
• Provides Mentorship and Support to junior kitchen staff, fostering a Positive and Productive Team environment.
• Ensures the impeccable Organisation and Setup of their section before service periods, ensuring Efficiency and Smooth Operations.
• Contributes to the management of Ingredient Stock Levels and adopts a Minimum-Waste approach in placing orders, ensuring a continuous and efficient supply of ingredients.
• Adheres strictly to Food Safety and Hygiene regulations, ensuring the kitchen remains a faultlessly Clean, Orderly, and Compliant Space.
• Participates in Menu Tastings, Evaluations, and Training sessions, showcasing a commitment to continuous improvement and the creation of Boundary-Breaking culinary experiences.