Chef de Partie

Key Responsibilities

• Manage and organize mise en place for the assigned kitchen section to ensure smooth service operations.
• Prepare dishes to the highest standards while maintaining consistency and presentation quality.
• Support the Chef de Cuisine and Sous Chef in daily kitchen management and production.
• Lead and supervise junior kitchen staff, ensuring efficiency, hygiene, and safety compliance.
• Collaborate with the team to develop innovative recipes and contribute creative ideas for menu improvements.
• Ensure all health and safety regulations are met according to HACCP and resort guidelines.
• Maintain inventory control by monitoring stock levels and minimizing wastage.
• Work closely with other departments to coordinate timely service delivery for guests.