Chef de Partie

Job Summary:

The Chef de Partie is responsible for supervising a specific section of the kitchen and ensuring that all dishes are prepared, cooked, and presented according to the highest quality standards. The role involves leading a team of Commis, maintaining consistency in food preparation, and ensuring smooth kitchen operations while adhering to hygiene and safety standards.

Key Responsibilities:

• Supervise and coordinate daily operations within the assigned kitchen section.
• Prepare, cook, and present dishes according to standard recipes and quality expectations.
• Ensure all mise en place is completed on time for service.
• Maintain consistency in taste, presentation, and portion control.
• Train, guide, and motivate junior kitchen staff such as Demi Chef de Partie and Commis.
• Monitor and control food waste, stock levels, and portion sizes to minimize cost.
• Ensure compliance with all food hygiene, sanitation, and safety regulations (HACCP standards).
• Check and maintain the quality and freshness of ingredients and supplies.
• Collaborate with Sous Chefs and other sections to ensure smooth service flow.
• Assist in developing new dishes and seasonal menus when required.
• Report maintenance issues and equipment malfunctions promptly.
• Maintain cleanliness and organization of the workstation and storage areas.

Qualifications & Skills:

• Minimum 3–4 years of experience in a similar role, preferably in a 4 or 5-star hotel or fine dining restaurant.
• Diploma or certification in Culinary Arts or Hospitality Management.
• Strong knowledge of international and regional cuisines.
• Proven leadership and mentoring skills with the ability to work under pressure.
• Excellent attention to detail, creativity, and a passion for food.
• Good communication and organizational skills.
• Flexibility to work varied shifts, weekends, and public holidays.

Physical Requirements:

• Ability to stand for extended periods in a hot, fast-paced kitchen environment.
• Must be able to lift, carry, and move moderate weights as needed.

Key Competencies:

• Leadership & Team Management
• Culinary Excellence
• Time Management
• Creativity & Innovation
• Hygiene & Safety Awareness
• Problem Solving & Decision Making

Job Types: Full-time, Permanent