Chef de Partie (yi by Jereme Leung)
Core
Supervise assigned kitchen operations to ensure highest food quality, control costs, and maintain hygiene standards for guest satisfaction.
Role type
Chef de Partie (Kitchen Supervisor)
Builds
High-quality Chinese cuisine dishes using seasonal, single-sourced ingredients
Domain
Hospitality / Fine Dining / Chinese Cuisine
Required skills
Food quality control, cost control, kitchen operations supervision, hygiene and sanitation enforcement, team training and induction, menu recipe costing, inventory management, HACCP compliance
Preferred skills
Experience in celebrity chef restaurants, multicultural awareness, guest relationship building, sustainability initiatives
Technologies
Woks, pots, pans, slicers, mixers, blenders, cutters, carving boards
Responsibilities
Monitor food quality and consistency, enforce hygiene and sanitation standards, train and onboard new culinary staff, control food costs and portioning, manage inventory and waste, update menu recipe costing
Seniority
Mid-level, hands-on IC