Chef de Partie / Demi chef

A skilled and passionate Chef specializing in barbecue, grilled seafood, and premium meat dishes, with strong expertise in grilling, smoking, roasting, and flame-cooking techniques. Experienced in selecting high-quality cuts of meat and fresh seafood, preparing marinades and seasonings, and cooking dishes to precise temperatures to enhance natural flavors. Adept at managing grill stations, controlling heat and cooking times, and ensuring consistent quality and presentation. Committed to maintaining high standards of food safety, hygiene, and kitchen efficiency while delivering flavorful barbecue and grilled specialties that provide an exceptional dining experience. Requirements • Certificate or Diploma in Culinary Arts, Professional Cookery, or Food Preparation from a recognized institution. • Proven experience working as a Grill Chef, Barbecue Chef, or Chef de Partie (Grill Section) in hotel. • Strong knowledge of meat cuts, seafood preparation, and grilling techniques. • Ability to operate and maintain barbecue grills, smokers, and commercial kitchen equipment. • Knowledge of food safety, hygiene standards, and kitchen sanitation practices. • Good organizational and time-management skills with the ability to work under pressure. • Strong teamwork and communication skills within a kitchen environment. • Passion for creating high-quality grilled and barbecue dishes. Benefits • Competitive salary and comprehensive benefits package • Work Permit arrangement • Accommodation arrangement • Health Insurance • Opportunities for professional development and training.