Chef de Partie

Responsibilities

• Prepare and present high-quality dishes within your designated section (e.g., grill, larder, pastry).
• Aid in the development of seasonal menus that reflect local and sustainable ingredients.
• Ensure consistent execution of recipes and plating standards in line with resort expectations.
• Collaborate with the Sous Chef and Executive Chef on daily prep lists and service planning.
• Supervise and train junior kitchen staff, providing clear direction and feedback.
• Maintain excellent hygiene and food safety standards in accordance with HACCP guidelines.
• Monitor stock levels, assist with ordering, and minimize waste.
• Support kitchen operations for both à la carte service and large-scale events or banquets.
• Communicate effectively with front-of-house teams to ensure smooth service delivery.
• Remain calm under pressure and contribute positively to a team-oriented kitchen culture.

Qualifications

• Proven experience as in a similar Chef de Partie or Line Cook role.
• Formal culinary training or relevant qualifications.
• Solid understanding of kitchen operations, food safety, and allergen management.
• Strong time management skills with the ability to multitask during high-volume service.
• A team player with excellent communication skills and a passion for food and hospitality.
• Flexibility to work shifts, including evenings, weekends, and holidays as needed.