Chef de Partie
Core
A Chef De Partie prepares and presents menu items for breakfast, lunch, and dinner services (A la Carte, room service, functions, buffet) while maintaining high quality standards and cost margins.
Role type
Chef de Partie (Kitchen Team)
Builds
Food products for hotel dining services
Domain
Hospitality / Culinary Arts
Required skills
Food preparation, stock control, ordering, menu coordination, team leadership/coaching, mis en place management, health and safety compliance, equipment maintenance, waste minimization
Preferred skills
5 Star Hotel or luxury brand experience, culinary school/hospitality diploma, food hygiene training
Technologies
None stated
Responsibilities
Prepare and present menu items within cost margins, manage stock rotation and ordering, coordinate with restaurant staff and kitchen colleagues, lead and train apprentices, ensure hygiene and safety compliance, maintain equipment and cleanliness, minimize food wastage, communicate food quality standards to guests and management
Seniority
Mid-level IC (requires 1 year in 5 Star/Luxury hotel)