Chef de Partie, Gigi Rigolatto
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 (Kitchen Section Leader)
Builds
High-quality dishes and consistent food service for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food preparation and cooking, Inventory management, Food cost control, Food safety and sanitation compliance, Staff supervision and training, Kitchen equipment maintenance, Multitasking in fast-paced environments, Physical stamina for standing/walking 8+ hours
Preferred skills
Computer literacy (Word, Excel, Outlook), POS system usage, Culinary development, Team leadership
Responsibilities
Manage a specific kitchen section, Prepare and cook dishes according to recipes, Monitor inventory and manage food costs, Ensure adherence to food safety standards, Supervise and train kitchen staff, Handle guest feedback regarding food quality
Seniority
Mid-level, hands-on IC