Chef de Partie
Core
Run a specific section of the kitchen in a hotel environment, delivering high-quality food and smooth service for guests across restaurant, bar, room service, and banqueting operations.
Role type
Mid-level kitchen line cook (Chef de Partie)
Builds
Full menus for hotel dining operations
Domain
Hospitality / Hotel F&B
Required skills
Menu execution, stock control, food safety compliance, portion control, team leadership, recipe adherence, waste management, mise-en-place management
Preferred skills
Recipe development, cost consciousness, communication with senior staff
Technologies
None
Responsibilities
Lead a small team with consistency and care, ensure correct storage and stock rotation, maintain hygiene and food safety standards, submit daily orders and stock sheets, support junior staff training, contribute to recipe development and presentation testing, participate in kitchen briefings.
Seniority
Mid-level, hands-on IC