Chef de Partie
Core
Prepare, cook, and serve food for a la carte, buffet, in-room dining, and events while ensuring consistent quality and safety.
Role type
Chef de Partie (mid-level IC kitchen operator)
Builds
Food items for restaurant, bar, and hotel dining services
Domain
Hospitality / Commercial Kitchen
Required skills
Food preparation, cooking, food safety compliance, allergen management, HACCP practices, kitchen equipment maintenance, inventory control, team mentoring, menu development support
Preferred skills
Hospitality certifications, experience in hotel environments, experience managing a kitchen section
Technologies
None stated
Responsibilities
Ensure consistency in food preparation according to recipes and standards; Uphold food safety, hygiene, and HACCP practices; Collaborate with the kitchen team to meet service timelines; Train and mentor junior team members; Maintain equipment and workspaces; Support inventory control and cost management
Seniority
Mid-level, hands-on IC
