Chef de Partie

Requirements

• Good communication skills
• Ability to self -start with minimal supervision.
• Previous experience preparing and cooking hot and cold meals.
• Able to accurately read and communicate orders.
• Ability to multitask and take on additional responsibilities by Executive Chef
• Works well under pressure.
• Team players work productively with others.
• Understanding health and safety food practices
• Adheres to Goddard's food and safety standards
• Physical Demands:
• Must be able to stand and exert well-paced mobility.
• Must be able to push and pull equipment of various sizes and weights.
• Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks.
• Embark on a journey with us, where every day brings new opportunities for growth and success. If you thrive in a dynamic environment and want to be part of a team that celebrates achievements, come, be a part of our story. Your career adventure starts here!

Benefits

Additional Information

Welcome to a workplace where everyone passionately believes in one purpose! Our company's commitment extends beyond tasks; it's about infusing every action with purpose. We are dedicated to bringing unparalleled passion and customer focus to every facet of our business, creating an environment where your contribution truly matters. With 70 years of experience, we are the leading strategic partner, providing specialized solutions for airlines, airports, and enterprises across 21 countries throughout The Caribbean and Latin America. At GCG , we believe the secret recipe for a perfect team blends talent, focus, and discipline. We seek these qualities in candidates eager to thrive in a diverse and multicultural environment. Our comprehensive solutions include Sky Dining, Airport Dining, Aviation Support, and Culinary. With a team of over 5,500 highly skilled experts dedicated to excellence, we uphold the highest standards of quality and service. We are committed to elevating travel & culinary experiences for all our customer's journeys, becoming the top choice in the region. Major Responsibilities: To receive production sheets from the Sous Chef with menu and quantities to be produced. To prepare vegetables, fruit, and other food items to the highest standards and on time. To prepare cold food items in the appropriate quantities and to the required standards. To ensure that meals are properly dated, airlines color coded, labeled and are refrigerated. To produce hot entrees, marinades, sauces, etc., in the appropriate quantities and to the required standards. To ensure that workstations and all equipment used are properly cleaned, sanitized and maintained. To provide assistance in other areas of the kitchen in the preparation and assembly of meals, as required. To perform any other related duties as directed by the Executive Chef, Sous Chef or Supervisor.

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