Chef de Partie
Core
Managing a specific kitchen section in a high-volume hotel environment, ensuring food preparation, presentation, and hygiene standards are met during service.
Role type
Chef de Partie (IC)
Builds
Dishes and plated meals for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food preparation, cooking techniques, presentation standards, food safety, hygiene, HACCP, stock management, shift work, leadership of junior staff
Preferred skills
Experience in 4- or 5-star hotels, strong culinary qualifications
Technologies
None stated
Responsibilities
Take full responsibility for assigned kitchen section, prepare and cook dishes to recipe and presentation standards, ensure mise en place and smooth service flow, maintain section cleanliness and organization, monitor stock levels and assist with waste control, guide and support junior team members (Commis/Demi Chefs), maintain speed and accuracy during high-volume service
Seniority
Mid-level, hands-on IC