Chef de Partie
Core
Supervise daily kitchen operations for a specific section, ensuring high-quality food preparation, presentation, and service in a luxury hotel environment.
Role type
Mid-level kitchen supervisor (Chef de Partie)
Builds
Production food items and plated dishes for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food safety and hygiene compliance, team leadership and supervision, stock control and waste minimization, menu coordination, cost margin adherence, training junior staff
Preferred skills
Experience in luxury hotel or 5-star environment, Level 5 Diploma in Professional Cookery, proven leadership experience
Technologies
None stated
Responsibilities
Supervise daily kitchen operations, ensure high-quality food preparation and presentation, maintain food safety and hygiene standards, lead and supervise junior team members, delegate tasks, coordinate menu preparation, monitor food quality, maintain stock control, train junior staff
Seniority
Mid-level, hands-on IC