Chef de Partie
Core
Support the Executive Chef and Sous Chef in delivering exceptional culinary experiences by managing a designated kitchen section.
Role type
Chef de Partie (IC)
Builds
High-quality dishes for restaurant, conference, and event operations
Domain
Hospitality / Commercial Cookery
Required skills
Grill and hot pan section expertise, section management, stock rotation and waste minimization, HACCP and food safety compliance, mentoring junior staff, mise en place preparation, event support coordination
Preferred skills
Trade qualifications in Commercial Cookery, prior experience as Chef de Partie or Demi Chef, supervisory experience, ability to work under pressure, flexibility for rotating rosters
Technologies
Grill equipment, hot pan stations, kitchen management systems
Responsibilities
Prepare and present dishes per recipes and brand standards, manage designated section for efficient service, supervise operations in senior chef absence, maintain stock rotation and hygiene standards, coach junior team members, liaise with F&B and Events teams
Seniority
Mid-level, hands-on IC