Chef de Partie
Core
Run a kitchen section with precision, cook dishes, and lead junior chefs and apprentices in a luxury hotel kitchen.
Role type
Mid-level hands-on IC Chef de Partie
Builds
Production of high-standard dishes for hotel dining outlets
Domain
Hospitality / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (cooking food production)
Required skills
Section management, menu engineering, food costing, food safety compliance, stock rotation (FIFO), waste management, staff training, order management, supplier liaison
Preferred skills
5-star or European cuisine experience, Level 4 Culinary qualification
Technologies
Food Control Plan tablets, ordering systems
Responsibilities
Run kitchen section efficiently and cook dishes with precision, train and guide junior chefs and apprentices, collaborate on menu engineering and costing, maintain food safety standards and complete daily logs, manage ordering and stock rotation to minimize waste, coordinate with restaurant team on menu availability and changes
Seniority
Mid-level, hands-on IC