Chef de Partie

Job Description

Job Requirements

Education:

• Certificate or Diploma in Hotel Kitchen Operation or with related field of study

Experience:

• Minimum of 2 years experience

•  Experience with cold-press juicing, fermentation, or plant-based cuisine.

Quantity Required: 4

Duties and Responsibilities

• Prepare a wide variety of salads, grain bowls, and cold plates to specification, ensuring consistent portion sizes and presentation.

• Operate cold-press juicers and blenders to produce fresh juices, smoothies, wellness shots, and plant-based milks.

• Create and maintain house-made dressings, vinaigrettes, pickles, fermented vegetables, and garnishes.

• Rotate stock using FIFO (First in, First Out) to minimize waste and maximize freshness.

• Grill, sear, and roast lean proteins (chicken breast, fish, tofu, tempeh, eggs) to precise doneness without excessive oil or butter.

• Adhere strictly to food safety and hygiene regulations (HACCP, ServSafe, or local equivalent).

• Stay current with trends in plant-based nutrition, superfoods, and functional beverages

How To Apply

Submit your application and CV along with supporting documents via email: aynadis131@gmail.com

Note: For more information, contact us at +251997280293.