Job Description

Job Summary:

The Chef de Partie is responsible for supervising a specific section of the kitchen and ensuring that all dishes are prepared, cooked, and presented according to the highest quality standards. The role involves leading a team of Commis, maintaining consistency in food preparation, and ensuring smooth kitchen operations while adhering to hygiene and safety standards.

Key Responsibilities:

Supervise and coordinate daily operations within the assigned kitchen section. Prepare, cook, and present dishes according to standard recipes and quality expectations. Ensure all mise en place is completed on time for service. Maintain consistency in taste, presentation, and portion control. Train, guide, and motivate junior kitchen staff such as Demi Chef de Partie and Commis. Monitor and control food waste, stock levels, and portion sizes to minimize cost. Ensure compliance with all food hygiene, sanitation, and safety regulations (HACCP standards). Check and maintain the quality and freshness of ingredients and supplies. Collaborate with Sous Chefs and other sections to ensure smooth service flow. Assist in developing new dishes and seasonal menus when required. Report maintenance issues and equipment malfunctions promptly. Maintain cleanliness and organization of the workstation and storage areas.

Qualifications & Skills:

Minimum 3-4 years of experience in a similar role, preferably in a 4 or 5-star hotel or fine dining restaurant. Diploma or certification in Culinary Arts or Hospitality Management. Strong knowledge of international and regional cuisines. Proven leadership and mentoring skills with the ability to work under pressure. Excellent attention to detail, creativity, and a passion for food. Good communication and organizational skills. Flexibility to work varied shifts, weekends, and public holidays.

Physical Requirements:

Ability to stand for extended periods in a hot, fast-paced kitchen environment. Must be able to lift, carry, and move moderate weights as needed.

Key Competencies:

Leadership & Team Management Culinary Excellence Time Management Creativity & Innovation Hygiene & Safety Awareness Problem Solving & Decision Making
Job Types: Full-time, Permanent