Chef De Partie - Hot Kitchen

We are seeking a dedicated and skilled Chef de Partie to join our culinary team at our in-flight catering service in Ikeja. The successful candidate will play a crucial role in the preparation, cooking, and presentation of dishes in the hot kitchen, ensuring the highest standards of food quality and safety.

Key Responsibilities:
- Preparation and arrangement of materials for food production
- Ensure the meal preparation process is consistent and adheres to standard recipes as set by the Executive Chef
- Prepare all hot dishes according to recipes, safety guidelines, and standards set by the Executive Chef
- Inspect all food products and cooking tools before use; select and use only food items/tools in compliance with food safety and hygiene standards
- Prepare all dishes following specified recipes and yield guides
- Supervise the cleanliness and orderliness of the working area in line with food hygiene and safety guidelines
- Supervise compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines
- Supervise all preparation and storage to ensure they are carried out under appropriate conditions and temperatures
- Monitor inventory and replenish as and when due to avoid stock out while ensuring the availability of appropriate stock levels and supplies according to the daily production plan
- Ensure compliance with preservation standards for the proper handling of all food products at the right temperature
- Assist the Executive Chef in Charge and Executive Sous Chef in formulating recipes for production in the hot station
- Assist in the training of new employees when required
- Assist the Executive Chef in monitoring and enforcing company and departmental food safety and hygiene policies and procedures
- Practice proper grooming, personal hygiene, and use of safety equipment
- Compliance with all company standards, food safety requirements, health, safety, and environment procedures
- Perform other duties as assigned by the Chef-in-Charge and Executive Chef

Key Performance Indicators (KPIs):
- Customer Satisfaction
- Compliance with Chefs recipes process and specified menus
- Timely preparation of meals
- Compliance with the internal guidelines, policies, and strategies
- Compliance with HACCP rules
- Develop and implement a job rotation plan
- Succession Planning

Qualifications:
- Proven experience in a similar role within the hospitality or in-flight catering industry
- Strong knowledge of cooking methods, kitchen equipment, and best practices
- Excellent communication and organizational skills
- Ability to work in a fast-paced environment and manage multiple tasks efficiently
- Strong attention to detail and a commitment to food quality and safety
- Ability to work as part of a team and foster a positive working environment
- Professional culinary education is preferred

What We Offer:
- Competitive salary and benefits