Chef de Partie
Core
Coordinate, supervise, and direct food production for a specific kitchen section while maintaining high-quality standards and profitable operations.
Role type
Chef de Partie (Line Cook/Section Leader)
Builds
Prepared dishes and food products for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food safety compliance, inventory management, staff supervision, recipe adherence, cost control, equipment maintenance, multitasking, physical stamina
Preferred skills
Computer literacy (MS Office, POS systems), culinary development, leadership, guest relations
Responsibilities
Manage a specific kitchen section, prepare and cook dishes, monitor inventory and manage food costs, supervise and train kitchen staff, ensure food safety and sanitation standards, handle guest feedback, maintain kitchen equipment
Seniority
Mid-level, hands-on IC