Chef de Partie
Core
Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in designated outlets, adhering to standards and plating guide specifications.
Role type
Chef de Partie (Kitchen Station Lead)
Builds
Food items for menu and specials
Domain
Hospitality / Culinary
Required skills
Food safety compliance, kitchen equipment operation, staff training and supervision, inventory management, standardized recipe adherence, station opening/closing procedures, waste reduction, multi-station proficiency
Preferred skills
Luxury hotel experience, creative food approach, high-pressure environment adaptability
Technologies
Kitchen equipment, production sheets
Responsibilities
Direct, train, and monitor performance of Commis and Demi Chef de Partie; maintain organization, cleanliness, and sanitation of work areas; anticipate guest needs and respond promptly; review daily production sheets with Sous Chef; prepare and delegate production of food items; operate kitchen equipment safely; ensure food products are handled, stored, prepared, and served safely; prepare food product lists for Sous Chef approval; adhere to hotel environmental policies.
Seniority
Mid-level, supervisory IC