Chef de Partie
Core
Manage a designated kitchen section to deliver high-quality food and exceptional dining experiences for guests at a five-star hotel.
Role type
Chef de Partie (hands-on IC)
Builds
High-quality dishes, menu items, and dining experiences for hotel guests
Domain
Luxury hospitality / Fine dining
Required skills
Food preparation and cooking techniques, Section management, Food safety compliance, Team coaching and supervision, Waste reduction, Menu development, Stock control, Hygiene standards
Preferred skills
Culinary trends knowledge, Sustainability practices, Problem-solving under pressure, Collaborative team environment
Technologies
Kitchen equipment, POS systems, Inventory management tools
Responsibilities
Supervise and participate in the preparation, cooking, and presentation of dishes; Assign tasks and provide coaching to junior staff; Monitor stock usage and minimize food waste; Ensure compliance with food safety and hygiene regulations; Support menu development and new culinary initiatives; Maintain high standards of food quality and presentation.