Chef de Partie
Core
Overseeing individual operational aspects of a kitchen section and managing subordinates to meet standards and divisional targets.
Role type
Kitchen section lead (Chef de Partie)
Builds
Food service operations for hotel guests
Domain
Hospitality / Culinary
Required skills
Kitchen section management, staff supervision, operational support, adherence to safety and service standards
Preferred skills
Culinary school certification
Technologies
N/A
Responsibilities
Oversee kitchen section operations, support Sous Chefs in meeting targets, maintain service standards, ensure safe and efficient work environment
Seniority
Mid-level operational role
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