Chef de Partie

The Chef de Partie is responsible for supervising a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes, and maintaining consistency in standards. This role requires culinary expertise, strong organisational skills, and the ability to lead and motivate junior kitchen staff.

1. Daily Preparation:

• Execute daily food preparation and tasks as assigned by the Sous Chef.
  
• Maintain food quality and presentation standards as set by the restaurant.
  

2. Recipe and Portion Control:

• Prepare food according to standard recipe cards, ensuring portion control and minimising waste.
  
• Follow production schedules and utilise excess ingredients effectively.
  

3. Inventory and Stock Management:

• Maintain adequate stock levels, ensuring all ingredients are of sufficient quantity and quality.
  
• Implement proper stock rotation and monitor food expiry dates.
  

4. Supervision and Training:

• Supervise and guide junior chefs, ensuring discipline, proper communication, and effective shift handovers.
  
• Conduct daily inspections of production schedules and function sheets.
  

5. Menu Knowledge and Presentation :

• Have full awareness of menu items, recipes, production methods, and presentation standards.
  
• Contribute to the preparation of food for menus, and events.
  

6. Hygiene and Safety Compliance:

• Maintain cleanliness and order in the kitchen section, adhering to food safety and HACCP, TACCP and VACCP standards.
  
• Ensure proper storage, labelling, and handling of food items.
  
• Complete and maintain hygiene, product, and inspection lists.
  

7. Equipment and Maintenance:

• Ensure all equipment in the section is functional and report maintenance needs promptly.
  
• Oversee the servicing and upkeep of storage facilities in the section.
  

8. Food Safety and Sample Maintenance:

• Conduct detailed cleaning processes, ensuring perfect order in compliance with safety standards.
  

9. Flexibility and Team Collaboration:

• Work under minimal supervision, demonstrating flexibility and resilience in a multicultural team.
  
• Coordinate daily tasks and schedules with the Sous Chef.
  

10. Inspection and Discipline:

• Periodically check food storage conditions and expiry dates.
  
• Enforce discipline, communication, and proper shift transitions among staff.
  
  
  

Requirements

• Proven experience in a similar role, preferably in a 4 or 5-star hotel, resort, or high-end restaurant.
  
• Culinary diploma or equivalent certification from an accredited institution.
  
• Ability to work under pressure in a fast-paced environment.
  
• Strong understanding of food safety, hygiene, and HACCP standards.
  
• Leadership skills with the ability to supervise and train junior staff.
  
• Attention to detail, time management, and organisational skills.
  
• Proficiency in English, both written and verbal.
  
  
  
  

Benefits

Competitive Salary: Based on experience and role responsibilities
Club Access: Full access to SEVEN Wellness Club facilities and classes
F&B Discount: 50% off all in-house food and beverage items at The Dose Kitchen
Career Growth: Opportunities to grow across SEVEN’s expanding group of brands
Supportive Culture: A team-oriented environment that values initiative, professionalism, and well-being