Chef De Partie
Core
Prepare, cook, and present high-quality menu items while maintaining strict food safety and presentation standards in a busy kitchen environment.
Role type
Chef de Partie (Kitchen Section Leader)
Builds
High-quality food for hotel guests and conference/event attendees
Domain
Hospitality / Commercial Catering
Required skills
Technical cooking skills, food safety compliance, portion control, station management, mentoring junior staff, inventory management, recipe adherence
Preferred skills
HACCP knowledge, Certificate III/IV in Commercial Cookery, experience managing a kitchen section
Technologies
Commercial kitchen equipment, HACCP systems
Responsibilities
Prepare and cook menu items according to recipes and brand standards; maintain high standards of food quality and presentation; ensure workstations and equipment remain clean and hygienic; monitor stock levels and minimize food waste; provide guidance and support to junior kitchen team members; take ownership of an assigned kitchen section.
Seniority
Mid-level, hands-on IC