Chef de Partie
Core
Supervise the preparation and production of all hot or cold food items for a food and beverage outlet, ensuring quality, consistency, and guest satisfaction.
Role type
Chef de Partie (Kitchen Line Cook Supervisor)
Builds
Hot and cold food dishes for hotel guests
Domain
Hospitality / Food Service
Required skills
Food preparation, team supervision, portion control, plating, food safety compliance, inventory management, service execution
Preferred skills
Trade Industry Qualification, Commercial Cookery Qualification, relevant experience, self-motivation, problem-solving
Technologies
None
Responsibilities
Supervise cooks and workers in food preparation, assist Head Chef in quality and consistency, plan and manage food quantities and plating, maintain section cleanliness and efficiency, ensure food safety standards, execute service periods
Seniority
Mid-level, hands-on IC