Chef De Partie
Core
Train and supervise kitchen personnel to produce high-quality food while ensuring strict hygiene, safety, and portion consistency in a designated section.
Role type
Chef De Partie (Kitchen Supervisor)
Builds
Food preparation and service for hotel guests
Domain
Hospitality / Food Service
Required skills
Food safety standards (HACCP), kitchen supervision, quality control, inventory management, emergency procedures, team training
Preferred skills
Culinary school certification, English proficiency
Technologies
HACCP protocols, kitchen equipment
Responsibilities
Train and supervise kitchen staff, check food taste/temperature/appearance, ensure hygiene and sanitation compliance, manage storage of equipment and perishables, adhere to safety and loss control policies, attend management briefings
Seniority
Mid-level, hands-on IC
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