Kitchen
The Kitchen Department at a hotel is a bustling hub of culinary activity responsible for preparing and delivering diverse and delicious meals to guests. It encompasses various sections such as the hot kitchen, cold kitchen, pastry, and more, each contributing to the overall dining experience.
The kitchen team, led by chefs, cooks, and kitchen supervisors, works collaboratively to execute menu items with precision and creativity. From meal planning and preparation to maintaining high hygiene standards, the kitchen is dedicated to delivering exceptional culinary delights.
You can join as a:
-
- Commis Chef: your role is to assist pastry chefs in baking and preparing desserts.
- Kitchen Steward: you will be supporting kitchen operations by ensuring cleanliness and organization and assisting with receiving and storing kitchen supplies.
- Chef de Partie: is French for "chief of the station" or "head of the section." As a Chef de Partie you are responsible for a specific area or station within the kitchen, overseeing the preparation, cooking, and presentation of dishes assigned to that section.
- Sous Chef: is French for "under chef," indicating that this role works directly under the Executive Chef and is second in command in the kitchen hierarchy. As a Sous Chef you play a key role in overseeing kitchen operations, managing staff, and ensuring the quality and consistency of food production.
- Executive Head Chef: This is the highest-ranking position in a professional kitchen. You are responsible for overseeing all culinary operations, menu development, staff management, and kitchen administration within a restaurant, hotel, resort, or other food service establishment.
