Chef de Partie
Core
Run a kitchen section to prep, cook, and plate dishes for guests, maintaining high standards in taste, temperature, and presentation.
Role type
Chef de Partie
Builds
Food service for guests in a hybrid hospitality environment
Domain
Hospitality / Culinary Arts
Required skills
Section management, cooking and plating, mise-en-place, stock management, food safety compliance, mentoring junior staff, waste reduction
Preferred skills
Experience as Chef de Partie or strong Commis Chef, digital literacy for kitchen tools, calm and organized working style
Technologies
Recipe platforms, HACCP logs
Responsibilities
Run your own kitchen section during prep and service, Cook and plate dishes matching company standards, Prep daily mise-en-place and maintain station organization, Support and guide Commis Chefs and Kitchen Porters, Manage stock rotation and reduce waste, Follow food safety routines and complete hygiene checks
Seniority
Mid-level, hands-on IC