Chef de Partie
Core
Prepare and cook high-quality dishes for breakfast and dinner services, managing a kitchen section to ensure food safety, consistency, and efficiency.
Role type
Chef de Partie (mid-level IC)
Builds
Breakfast and dinner menus for hotel guests
Domain
Hospitality / Commercial Cookery
Required skills
Food preparation techniques, food safety compliance, kitchen section management, menu development support, cost estimation, staff training guidance, multi-cuisine cooking (grill/sauté), workstation organization
Preferred skills
Certificate III in Commercial Cookery, 1-3 years Chef de Partie experience, customer feedback response, cross-team collaboration, adaptability in fast-paced environments
Technologies
Grill, sauté equipment, food storage systems
Responsibilities
Plan, prepare, and cook dishes to menu standards; oversee assigned kitchen section; collaborate on menu development and new dish introduction; monitor food quality and presentation; ensure timely meal delivery; train and guide junior staff; maintain clean and efficient workstations; support high-volume services and events.
Seniority
Mid-level, hands-on IC