Chef de Partie
Core
Manage a kitchen section to deliver high-quality dishes and maintain smooth service flow while controlling costs.
Role type
Chef de Partie (Kitchen Section Leader)
Builds
Production food dishes for guests
Domain
Hospitality / Culinary Arts
Required skills
Section management, Food cost control, HACCP compliance, Junior staff training, Food safety standards, Shift flexibility
Preferred skills
Commercial cookery certification, Safe food handling certificate
Technologies
HACCP management systems
Responsibilities
Manage kitchen section efficiency, Take charge at the pass, Maintain dish quality and presentation, Provide guidance to junior staff, Maintain kitchen cleanliness and safety