Chef de Partie
Core
Lead a specific kitchen station in a luxury hotel or fine dining establishment, ensuring exceptional food quality, consistency, and presentation while managing inventory and training junior staff.
Role type
Mid-level hands-on IC Chef de Partie
Builds
Production of high-quality dishes and culinary experiences for hotel guests
Domain
Hospitality + Fine Dining
Required skills
Advanced cooking techniques, food safety and HACCP compliance, station management, inventory and cost control, staff training and mentorship, menu development, time management under pressure
Preferred skills
Culinary Arts degree, experience in luxury hotel or fine dining, proficiency with kitchen management systems, budget management, innovation in culinary practices
Technologies
MS Office, kitchen management systems
Responsibilities
Lead and manage assigned kitchen station ensuring dishes meet recipe and presentation standards; Oversee preparation of ingredients, sauces, and mise en place; Train and develop junior kitchen staff; Maintain strict adherence to food safety and hygiene standards; Manage station inventory to minimize waste and optimize costs; Collaborate with Sous Chef and other departments for seamless operations; Contribute to menu development and modifications
Seniority
Mid-level, hands-on IC