Chef de Partie
Core
Prepare and present high-quality dishes for breakfast, a la carte dinner, in-room dining, and the bar while maintaining premium hotel standards.
Role type
Chef de Partie (Kitchen Section Leader)
Builds
Breakfast, a la carte dinner, in-room dining, and bar food services
Domain
Hospitality / Hotel Food & Beverage
Required skills
Food preparation, menu design, team supervision, food hygiene compliance, stock control, leadership under pressure, adaptability to special requests
Preferred skills
Creativity for menu development, knowledge of current food trends, natural leadership skills, ability to run a busy section
Technologies
None stated
Responsibilities
Prepare and present food for breakfast, a la carte dinner, in-room dining, and the bar; Supervise, coach, and train kitchen team members; Provide input in menu design including seasonal menus and daily/weekly specials; Maintain highest standards of quality and freshness in ingredients and preparation; Implement and maintain food hygiene in accordance with legislative standards; Ordering and stock control; Assist the Executive Chef to lead the kitchen team
Seniority
Mid-level, hands-on IC