Chef de Partie
Core
Lead a kitchen station and supervise Cooks to ensure high-level productivity and efficient service execution.
Role type
mid-level IC Chef de Partie
Builds
food production and service for hotel guests
Domain
hospitality + culinary
Required skills
delegation, prioritization, quality control, menu knowledge, team supervision, food safety compliance, station management, waste reduction, equipment maintenance, sustainability procedures
Preferred skills
problem-solving, working under pressure, guest focus, interpersonal abilities
Technologies
none
Responsibilities
delegate duties to Cooks, supervise colleagues for production efficiency, ensure food preparation meets recipes and standards, maintain kitchen cleanliness and equipment, monitor EHC and ServSafe standards, manage product rotation to minimize waste, report unsafe practices, liaise with Chefs on guest feedback, improve food presentation, follow sustainability procedures
Seniority
Mid-level, hands-on IC