EN - Chef de Partie
Core
Execute food preparation and service for breakfast, lunch, and dinner menus while maintaining strict quality, safety, and cost standards.
Role type
Chef de Partie (Kitchen Station Chef)
Builds
A la carte and buffet dishes for hotel guests
Domain
Hospitality / Food Service
Required skills
Food preparation, portion control, stock rotation, temperature monitoring, food safety compliance, cost control, inventory receiving, waste management, cross-department communication
Preferred skills
Ability to work under pressure, team collaboration
Technologies
None
Responsibilities
Ensure food preparation and service meet agreed standards; maintain food safety, quality, and cost control; check delivered goods for quantity and quality; store food correctly with proper stock rotation; record fridge/freezer temperatures; assist in maintaining food cost within budget; promote communication between kitchen and other departments; comply with health and safety regulations.
Seniority
Mid-level IC
