Chef de Partie

Key Responsibilities

• Prepare and cook food items according to recipes and hotel standards.
• Manage and oversee a designated section of the kitchen.
• Ensure food quality, presentation, and portion control are maintained at all times.
• Assist in supervising and guiding junior kitchen staff.
• Maintain cleanliness and organization of the kitchen work area.
• Monitor stock levels and report shortages or wastage.
• Absorb compliance with food safety, hygiene, and health regulations.
• Assist the Sous Chef and Head Chef with daily kitchen operations.

Requirements

• Previous experience as a Chef de Partie or similar kitchen role.
• Good knowledge of food preparation and kitchen operations.
• Strong organizational and time management skills.
• Ability to work in a fast-paced environment.
• Leadership and teamwork abilities.
• Knowledge of food safety and hygiene standards.
• Professional attitude and passion for hospitality.
• Flexibility to work shifts, weekends, and holidays.