Chef De Partie
Core
Execute la carte food preparation according to hotel recipes and standards while ensuring kitchen consistency and safety.
Role type
Mid-level culinary team lead (Chef De Partie)
Builds
La carte dishes and menu items for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food preparation, kitchen standards adherence, staff training, inventory rotation, safety and sanitation compliance, menu knowledge, supervisory duties
Preferred skills
Passion for authentic, modern, fusion cuisine
Responsibilities
Prepare food items according to recipes and standards, train new and transferred colleagues, maintain cleanliness and equipment, liaise with Head Chef and Restaurant Manager, manage product rotation to minimize waste, assume supervisory responsibilities during Head Chef absence
Seniority
Mid-level, hands-on IC
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