Responsibilities:

• The Chef de Partie is responsible for running a specific section of the kitchen, ensuring high standards of food preparation and presentation, maintaining cleanliness, and assisting in the training and supervision of junior staff. This role requires excellent culinary skills, organization, and leadership to deliver consistent quality and contribute to the overall success of the kitchen team.
• Prepare, cook, and present dishes within your assigned section to the highest standards.
• Ensure all food production meets kitchen standards and recipes.
• Monitor portion and waste control to maintain profit margins.
• Supervise and support Commis Chefs and other junior team members.
• Maintain hygiene and cleanliness standards in compliance with food safety regulations.
• Assist with stock control and inventory management.
• Communicate effectively with the Sous Chef and Executive Chef regarding menu changes, orders, and kitchen needs.
• Ensure proper handling and storage of food and ingredients.
• Maintain equipment and report any maintenance needs.

Qualifications:

• Diploma or degree in Culinary Arts or related field.
• Minimum of 2–3 years’ experience in a similar role in a hotel, resort, or fine-dining establishment.
• Strong knowledge of kitchen operations and culinary techniques.
• Ability to work under pressure and maintain consistency.
• Good communication and team management skills.
• Strong understanding of food safety and hygiene standards.

Please refer to job description.