Demi Chef De Partie Cold Kitchen - Six Senses Zighy Bay

As Demi Chef de Partie, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assume 100% responsibility for quality of products served.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
• Follows proper plate presentation and garnish set up for all dishes.
• Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.
• Records guest complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef.
• Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety.
• Ensures all equipment and working area are kept clean and in good working condition.
• Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.
• Strictly adhere to LQA standards and guest comments.

• High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• Technical skills include MS Office – Word, Excel, PowerPoint and Outlook.
• Able to thrive in multi cultural teams and has strong leadership skills.
• Specialized in fast paced A la carte operations and has sound knowledge of mediterranean cuisine.
• Experience working in cold, hot, pasta and grill sections of the kitchen.
• I have an excellent command of written and spoken English, and I am able to live in a remote location for extended periods of time and travel on single status.

Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.

The salary for this role is displayed above. Placement within the range depends on experience, skills and qualifications. Salary progression is based on performance and position within the range.

If a collective agreement applies for this vacancy you will be shared this information prior to the interview.