Chef de Partie – Hot Kitchen
Core
Oversee daily operations of the assigned hot kitchen section, ensuring consistent preparation and presentation of high-quality dishes in accordance with hotel standards.
Role type
Chef de Partie (Hot Kitchen)
Builds
Hot dishes for hotel guests
Domain
Hospitality / Hotel F&B
Required skills
Hot kitchen cooking techniques, food safety compliance, staff supervision, inventory management, cost control, menu development
Preferred skills
Culinary arts diploma, HACCP certification, international cuisine knowledge
Technologies
Kitchen equipment, POS systems
Responsibilities
Prepare and cook hot dishes according to recipes and quality standards; Supervise and train junior kitchen staff; Monitor food safety, hygiene, and storage practices; Control food costs and minimize waste; Coordinate with other kitchen sections for smooth operations.
Seniority
Mid-level, hands-on IC