Senior Chef De Partie

Job Summary

The Senior Chef de Partie is responsible for managing a designated kitchen section, ensuring high standards of food quality, consistency, and hygiene in line with hotel brand standards. The role includes supervising junior kitchen staff, supporting menu execution, maintaining cost controls, and contributing to training and kitchen leadership within a hotel environment.

Key ResponsibilitiesKitchen Operations

• Take full responsibility for a specific kitchen section (e.g., sauce, grill, pastry, larder).
• Prepare, cook, and present dishes to hotel standards across restaurants, banquets, and room service.
• Ensure consistency, quality, and portion control in all food production.
• Support service during peak periods, including breakfast, lunch, dinner, and events.

Leadership & Supervision

• Supervise and guide Chef de Parties, Commis Chefs, and Kitchen Apprentices.
• Act as a role model in professionalism, discipline, and culinary skills.
• Assist Sous Chef in daily kitchen briefings and service coordination.
• Train junior staff on recipes, techniques, and hotel SOPs.

Food Safety & Hygiene

• Ensure full compliance with food safety standards (HACCP, local regulations, hotel policies).
• Maintain a clean, organized, and safe working environment at all times.
• Monitor correct storage, labeling, and rotation of food products (FIFO).

Cost Control & Stock Management

• Assist with ordering, stock control, and inventory management for the section.
• Minimize waste and support food cost targets.
• Monitor portion control and correct use of ingredients.

Menu Development & Quality Improvement

• Support menu planning, recipe development, and food presentations.
• Contribute ideas for specials, seasonal menus, and banquet offerings.
• Ensure dishes meet guest expectations and brand standards.

Communication & Collaboration

• Work closely with other kitchen sections and F&B service teams.
• Communicate effectively with Sous Chefs regarding operational needs or issues.
• Support a positive team culture within the kitchen.

Skills & Competencies

• Strong technical cooking skills and product knowledge
• Leadership and mentoring ability
• Excellent time management and organizational skills
• Strong attention to detail and quality standards
• Ability to work under pressure in a fast-paced hotel environment
• Good communication and teamwork skills

Job Type: Full-time