Chef de Partie
Core
Supervise operational aspects of a kitchen section, ensure food hygiene and safety, and prepare dishes according to menu specifications.
Role type
Chef de Partie (Kitchen Section Leader)
Builds
Food products for hotel guests
Domain
Hospitality / Commercial Cookery
Required skills
Commercial cookery trade qualifications, technical knowledge of all cooking techniques and styles, organizational skills, ability to train and mentor junior staff, menu development capability, food cost and waste control
Preferred skills
Experience in Pullman or Mercure brand environments, passion for guest service, commitment to brand growth
Technologies
HACCP systems, kitchen management tools
Responsibilities
Manage and coordinate activities within assigned kitchen section, ensure efficient workflow and coordination with other kitchen areas, maintain hygiene standards per HACCP, prepare and cook dishes to quality standards, train and mentor junior staff, assist in menu development, monitor food waste and stock levels
Seniority
Mid-level, hands-on IC