Chef de Partie

Manage daily food production in assigned outlet according to hotel standards

Ensure recipes, plating guides, and presentation standards are consistently followed

Prepare daily market lists and verify quality and quantity of goods received

Assist the Executive Chef with menu development, costing, and new cuisine concepts

Supervise food promotions, special events, and outlet-specific culinary activities

Maintain kitchen equipment, utensils, and cleanliness in coordination with engineering and stewarding teams

Plan and assign duties, schedules, and leave for team members in line with organizational standards

Communicate daily with outlet supervisors to ensure smooth food service and guest satisfaction

Train and develop kitchen staff to maintain high service quality and consistency

Ensure proper storage, requisitioning, and planning for raw materials and supplies

Apply HACCP and health and safety guidelines in all kitchen operations

Check buffets, service counters, and ensure food labels are displayed correctly

Interact with guests when required, explaining dishes and promoting specialties