Chef De Partie
Core
Prepare and present a la carte and casual dining menu items while supervising kitchen operations and managing food costs.
Role type
Chef de Partie (Kitchen Team Leader)
Builds
A la carte and buffet restaurant services for hotel guests
Domain
Hospitality / Food & Beverage
Required skills
Team leadership, menu execution, stock management, food safety compliance, delegation, cost control
Preferred skills
Creativity, innovation, accuracy, attention to detail, fast-paced environment adaptability
Responsibilities
Prepare and present menu items, assist in menu creation, supervise kitchen in Executive Chef's absence, manage stock ordering and rotation, lead kitchen team, ensure food safety procedures
Seniority
Mid-level, supervisory IC
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