JOB SUMMARY
Europa (Trinidad & Tobago) Limited is seeking a skilled and experienced Chef de Partie to join our culinary team at our Point Fortin Location. We are looking for a reliable, disciplined, team-oriented and quality-focused individual who can manage a team and who is passionate about food preparation and maintaining high standards of food quality, hygiene and service.

KEY RESPONSIBILITIES

• Maintain appropriate stock levels, minimize food wastage, ensure proper stock rotation and conduct weekly stock counts, with any discrepancies promptly identified and reported.

• Monitor food usage, portion control, expiry dates and stock rotation to minimize spoilage and wastage.

• Ensure all food items are properly stored, labelled and rotated in accordance with established FIFO (First In, First Out) procedures.

• Work closely with the kitchen management team to identify stock requirements and ensure timely replenishment.

• Ensure food is cooked according to established menus, recipes, portion sizes and quality standards.

• Ensure high standards of food safety, hygiene and cleanliness are maintained.

• Assist with the smooth and efficient operation of the kitchen during meal service.

• Monitor food quality, freshness, portion control and presentation.

• Ensure kitchen equipment is maintained and report defects where applicable.

• Work collaboratively with the Manager, Chefs and kitchen team.

• Comply with Europa’s policies, procedures, health and safety requirements and client-site standards.

QUALIFICATIONS & EXPERIENCE

• Certificate/Diploma in Culinary Arts or a related field.

• Previous experience as a Chef de Partie or in a similar culinary role.

• Experience in high-volume, institutional or corporate catering would be an asset.

• Knowledge of food safety, hygiene and sanitation standards.

• Good organizational and time-management skills.

• Ability to work effectively in a fast-paced team environment.

• Willingness to work according to operational requirements, including shifts where applicable.

KEY ATTRIBUTES

• Reliable and disciplined.

• Team-oriented and able to work collaboratively.

• Quality-focused with strong attention to detail.

• Passionate about food preparation and service.

• Able to manage and coordinate kitchen staff as required.