Chef de Partie
Core
Supervise daily kitchen operations, prepare and present menu items with creativity and consistency, and ensure high-quality food preparation and service for guests.
Role type
Chef de Partie (mid-level kitchen leadership)
Builds
High-quality food and beverage service for hotel guests
Domain
Hospitality / Food & Beverage
Required skills
Food safety and hygiene compliance, stock control and waste minimization, team leadership and delegation, menu preparation and cost margin management, quality monitoring at all stages, ability to work under pressure
Preferred skills
Certificate in Cookery, relevant experience and qualifications, passion for culinary excellence, flexibility for 7-day roster
Technologies
Kitchen equipment, food storage systems
Responsibilities
Supervise daily kitchen operations, take responsibility for section food preparation and presentation, maintain food safety and hygiene standards, lead and supervise junior team members, delegate tasks to meet service requirements, coordinate menu preparation and supply availability, monitor food quality and stock levels, support training of junior staff
Seniority
Mid-level, hands-on IC with leadership duties