A Chef de Partie is a skilled culinary professional responsible for a specific station or section of the kitchen, such as sauces, grill, or pastries. Their duties include preparing and cooking high-quality dishes, managing their station's inventory, ensuring food safety and sanitation, and often supervising junior staff. This role requires strong culinary skills, leadership abilities, and the capacity to work under pressure to ensure all dishes are prepared to a high standard.  

Key responsibilities

• Prepare and cook all menu items for a specific station, such as the grill, larder, or pastry section. 
• Ensure all dishes are prepared to the correct standards and are presented attractively. 
• Manage the mise en place (prep work) for their section. 
• Maintain a clean, organized, and safe workstation. 
• Monitor and manage stock levels, assisting with inventory checks and supply orders. 
• Ensure all equipment is properly maintained and handled. 
• Work closely with other kitchen staff to ensure seamless service. 
• Implement recommendations from the head chef and sous chef. 
• Train, mentor, and supervise junior chefs and kitchen porters. 
• Adhere to all health, safety, and sanitation regulations, including local laws and company policies. 
• Ensure a positive and friendly working environment. 
• Assist with menu development and recipe costing. 

Job Requirements

• At least highschool graduate.
• With 3-5 years experience in the same fied.
• Strong culinary skills and knowledge of cooking techniques.
• Ability to work efficiently under pressure.
• Good leadership and communication skills.
• Organizational abilities and attention to detail.
• A passion for food and a commitment to high standards.
• Flexibility to work shifts, including weekends and holidays.
• Knowledge of health and safety regulations, food hygiene, and allergy requirements. 
• Preferably with experience working in a hotel or restaurant.