Chef de Partie

The Chef de Partie is responsible for managing a designated section of the kitchen and ensuring the consistent preparation, cooking, and presentation of high-quality food in accordance with hotel standards. The role requires strong culinary expertise, leadership skills, and a commitment to maintaining the highest standards of food quality, hygiene, and guest satisfaction. YOUR DAY-TO-DAY: • Manage and oversee the daily operations of the assigned kitchen section. • Prepare, cook, and present dishes according to approved recipes, portion standards, and presentation guidelines. • Ensure all food items are produced efficiently and consistently to meet guest expectations. • Coordinate food production to support restaurant, room service, banquet, and special event operations. • Monitor service periods to ensure smooth kitchen operations and timely delivery of orders. • Maintain proper mise en place and ensure readiness for all meal periods. • Ensure all dishes meet the hotel’s quality, taste, and presentation standards. • Conduct regular quality checks on ingredients and finished products. • Monitor portion control and minimize food wastage. • Assist in menu implementation and development as directed by senior chefs. • Supervise, train, and mentor Demi Chefs de Partie, Commis Chefs, and kitchen assistants. • Allocate duties and responsibilities within the assigned section. • Foster teamwork, discipline, and a positive working environment. • Support employee development through on-the-job coaching and performance feedback. • Monitor stock levels and ensure timely requisition of supplies. • Assist in inventory management, stock rotation, and proper storage procedures. • Follow FIFO (First In, First Out) practices and minimize spoilage. • Contribute to achieving departmental food cost targets through effective resource management. • Ensure full compliance with HACCP, food safety regulations, and hotel hygiene standards. • Maintain cleanliness and organization of workstations, equipment, and storage areas. • Conduct regular temperature checks and ensure proper food handling procedures. • Adhere to all occupational health, safety, and fire prevention policies. • Assist in preparing duty rosters and organizing workflow within the section. • Participate in departmental meetings, training sessions, and briefings. • Report maintenance issues and operational concerns to the Sous Chef or Executive Chef. • Support the implementation of hotel and brand culinary standards. WHAT WE NEED FROM YOU: • Diploma or certification in Culinary Arts, Professional Cookery, or a related field. • Minimum 3–5 years of experience in a professional kitchen, preferably within an international hotel environment. • Previous experience as Demi Chef de Partie or equivalent role. • Strong knowledge of international culinary techniques and food production. • Experience in restaurant, banquet, and all-day dining operations is preferred. WHAT YOU CAN EXPECT FROM US: We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life – in

Diploma or certification in Culinary Arts, Professional Cookery, or a related field. Minimum 3–5 years of experience in a professional kitchen, preferably within an international hotel environment. Previous experience as Demi Chef de Partie or equivalent role. Strong knowledge of international culinary techniques and food production. Experience in restaurant, banquet, and all-day dining operations is preferred.

Manage and oversee the daily operations of the assigned kitchen section. Prepare, cook, and present dishes according to approved recipes, portion standards, and presentation guidelines. Ensure all food items are produced efficiently and consistently to meet guest expectations. Coordinate food production to support restaurant, room service, banquet, and special event operations. Monitor service periods to ensure smooth kitchen operations and timely delivery of orders. Maintain proper mise en place and ensure readiness for all meal periods. Ensure all dishes meet the hotel’s quality, taste, and presentation standards. Conduct regular quality checks on ingredients and finished products. Monitor portion control and minimize food wastage. Assist in menu implementation and development as directed by senior chefs. Supervise, train, and mentor Demi Chefs de Partie, Commis Chefs, and kitchen assistants. Allocate duties and responsibilities within the assigned section. Foster teamwork, discipline, and a positive working environment. Support employee development through on-the-job coaching and performance feedback. Monitor stock levels and ensure timely requisition of supplies. Assist in inventory management, stock rotation, and proper storage procedures. Follow FIFO (First In, First Out) practices and minimize spoilage. Contribute to achieving departmental food cost targets through effective resource management. Ensure full compliance with HACCP, food safety regulations, and hotel hygiene standards. Maintain cleanliness and organization of workstations, equipment, and storage areas. Conduct regular temperature checks and ensure proper food handling procedures. Adhere to all occupational health, safety, and fire prevention policies. Assist in preparing duty rosters and organizing workflow within the section. Participate in departmental meetings, training sessions, and briefings. Report maintenance issues and operational concerns to the Sous Chef or Executive Chef. Support the implementation of hotel and brand culinary standards.