Chef de Partie

Key Responsibilities

• Manage and supervise the daily operations of the assigned kitchen section.
• Prepare, cook, and present dishes according to established recipes, quality standards, and presentation guidelines.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Coordinate and monitor the work of Commis Chefs and kitchen team members within the assigned section.
• Assist in training and developing junior kitchen staff.
• Maintain proper stock levels and ensure the correct storage and handling of food products.
• Monitor food wastage and support cost-control initiatives.
• Ensure compliance with food safety, hygiene, and sanitation standards, including HACCP requirements.
• Assist in inventory control, stock rotation, and requisition processes.
• Work closely with other kitchen sections to ensure smooth and efficient operations.
• Support banquet, restaurant, and special event operations as required.
• Report equipment issues and maintenance requirements to the Sous Chef.

Qualifications

• Minimum 3–5 years of culinary experience, preferably in a 4- or 5-star hotel environment.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Experience in supervising and guiding junior kitchen staff.
• Good understanding of food safety, hygiene, and HACCP standards.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong organizational and time-management skills.
• Good communication and teamwork abilities.
• Basic English communication skills are preferred.
• Flexible to work shifts, weekends, and public holidays.
• Passion for culinary excellence and attention to detail.