Chefs De Partie

Deadline: 11 days

Permanent

Full-time

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Experienced Chefs de Partie to work in our kitchens and be experienced in all areas of food preparation, cooking and presentation. A clean and neat appearance is required. References are required from previous employers attesting to experience and ability. Food preparation, cooking and presentation. Must have completed an education in culinary arts and have had two years' experience in a Four Star Hotel or Restaurant in all areas of food preparation, cooking and presentation. Must have: Food handling certificate Fluency in English both verbal and non-verbal. Compute basic arithmetic Provide legible communication Comprehend and follow recipes Expand/condense recipes. Two years' experience in a Four Star Hotel or Restaurant in all areas of food preparation, cooking and presentation. Clean and neat appearance.

Requirements

Minimum 18 years of age to serve alcoholic beverages. 3 year(s) experience as a Fine Dining Server. Fluency in English both verbal and non-verbal. Provide legible communication. Compute basic arithmetic. Knowledge of variable food service styles. Ability to: perform job functions with attention to detail, speed and accuracy, be well organized, maintain concentration and think clearly when providing service to 50 guests within any given period of time, be a clear thinker, remaining calm and resolving problems using good judgement., follow directions thoroughly, understand guest's service needs, work cohesively with co-workers as part of a team, work with minimal supervision, maintain confidentiality of guest information and pertinent Restaurant menu items, beverages and wines.Please include resume and two employment and character references.

Salary

Not specified

Benefits

Not specified

How to Apply

Please collect an application from our Front Desk at 56 South Shore Road Southampton or contact gmadminasst@thereefs.bm Phone 238-0222 ext 228

Contact InfoThe Reefs Resort & Club

gmadminasst@thereefs.bm

238-0222 ext 228

Application Deadline

Apr 6, 2026

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