Chef de Partie at IITA - International Institute of Tropical Agriculture

DUTIES: 

•  Manage food and product ordering for designated section, meticulously maintaining records to minimize waste and utilize existing inventory management systems.
• Collaborate with the Sous Chef in food preparation and service, actively identifying and correcting any incorrect practices.
• Assist in assigning tasks and provide support to kitchen staff during shifts to maintain efficiency and cleanliness.
• Ensure all end-of-day tasks are completed to the highest standards, including staff sign-off procedures, securing back-of-house areas, and preparing the venue for the next day.
• Maintain meticulous adherence to all health and safety regulations and protocols.
• Proactively identify and address any operational issues, resolving them independently whenever possible, and promptly reporting any unresolved problems to the appropriate supervisor.
• Regularly review the events diary, escalating any potential issues or discrepancies to the Food and Beverage Manager.
• Maintain all kitchen equipment and utensils in excellent working condition, reporting any malfunctions or required maintenance promptly.
• Perform any other duties as may be assigned by the Supervisor.

Requirements

QUALIFICATION:

• National Diploma certificate in Hospitality and Management, Home Economics or related field with five (5) years’ experience performing similar role in a well-structured environment.
• Certification in Food, Safety and Hygiene practices is an added advantage.

COMPETENCIES:

The ideal candidate must:

• Have excellent written and verbal communication skills.
• Be attentive to detail.
• Be a good team player and have the ability to work under pressure.
• Be creative and have ability to learn new recipes and cooking procedures quickly.
• Work beyond regular hours, including evenings, public holidays, and weekends as needed to meet business demands.