Chef De Partie
Core
Plan and coordinate kitchen activities, manage inventory and food costs, and supervise a team of Commis chefs to ensure efficient food production and service standards.
Role type
Mid-level kitchen supervisor (Chef De Partie)
Builds
Prepared dishes and food service for hotel guests
Domain
Hospitality / Food & Beverage
Required skills
Team management, inventory control, food cost analysis, recipe adherence, hygiene compliance, equipment operation, waste reduction, staff training
Preferred skills
HACCP knowledge, cost-effective resource utilization, cross-departmental communication
Technologies
Kitchen equipment, inventory management systems
Responsibilities
Plan and coordinate team activities, maintain par stock levels, analyze food costs, train Commis chefs, monitor food presentation and hygiene, minimize food wastage, communicate with management on service issues
Seniority
Mid-level, hands-on IC