Chef de Partie
Core
Manage a specific kitchen section (e.g., grill, sauce, fish, meat) to prepare and present high-quality dishes according to hotel standards.
Role type
Chef de Partie (Kitchen Section Leader)
Builds
Food and beverage outlets, functions, and events
Domain
Hospitality / Culinary Arts
Required skills
Kitchen leadership, food safety and allergen practices, contemporary cooking trends, mise en place management, portion and waste control, staff training and supervision, inventory management
Preferred skills
Trade qualification, experience in fast-paced environments
Technologies
N/A
Responsibilities
Prepare and present à la carte dishes and/or buffet menus; Manage a specific kitchen section during service; Ensure all mise en place is completed before service; Maintain hygiene, safety, and sanitation; Plan menu items and specials with Executive Chef; Monitor portion and waste control; Train and supervise junior staff; Assist in stock control and inventory checks; Maintain consistency in taste, quality, and presentation.
Seniority
Mid-level, hands-on IC