Chef de Partie (Cold Production)
Core
Supervise assigned kitchen operations to ensure highest food quality standards, control costs, and maintain hygiene while leading culinary teams.
Role type
Mid-level culinary team leader (Chef de Partie)
Builds
High-quality food products for hotel guests
Domain
Luxury hospitality / Food & Beverage
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food quality control, cost control, team training, hygiene enforcement, menu planning, inventory management, leadership
Preferred skills
Experience in celebrity chef restaurants, guest relationship building, sustainability practices
Technologies
Refrigerators, freezers, slicers, mixers, blenders, woks, pots, pans
Responsibilities
Monitor food quality and consistency, enforce hygiene and sanitation standards, train and onboard new hires, manage kitchen staff conduct, update menu recipe costing, control food portioning and wastage
Seniority
Mid-level, hands-on IC