Chef de Partie (In-Room Dining)

Key Responsibilities: • Prepare and cook a variety of dishes according to established recipes, standards, and presentation guidelines. • Ensure all orders are prepared accurately, consistently, and within the required service time. • Organize and maintain mise en place to ensure smooth and efficient service. • Coordinate closely with the In-Room Dining team to ensure timely preparation and dispatch of orders. • Maintain high standards of food quality, taste, portioning, temperature, and presentation. • Assist with breakfast, lunch, dinner, late-night dining, and special guest requests as required. • Monitor the quality and freshness of ingredients and ensure proper storage and handling. • Maintain a clean, organized, and hygienic workstation at all times. • Follow HACCP, food safety, hygiene, and sanitation standards. • Assist in minimizing food wastage and maintaining effective food cost control. • Support and guide Commis Chefs within the section. • Communicate any operational issues, shortages, or guest-related requirements to the Sous Chef. • Ensure all kitchen equipment is used safely and maintained in good working condition. Candidate Requirements: • Minimum 2–3 years of experience in a similar position, preferably within a 5-star luxury hotel. • Previous experience in In-Room Dining, Room Service, or a high-volume à la carte operation is preferred. • Strong knowledge of food preparation, cooking techniques, and kitchen operations. • Ability to work efficiently under pressure while maintaining consistent quality and presentation. • Good knowledge of HACCP and food safety standards. • Culinary qualification from a recognized institution is preferred. • Good communication, teamwork, and organizational skills. • Strong attention to detail and commitment to luxury service standards. • Flexibility to work shifts, weekends, and public holidays. Show more Show less

Minimum 2–3 years of experience in a similar position, preferably within a 5-star luxury hotel. Previous experience in In-Room Dining, Room Service, or a high-volume à la carte operation is preferred. Strong knowledge of food preparation, cooking techniques, and kitchen operations. Ability to work efficiently under pressure while maintaining consistent quality and presentation. Good knowledge of HACCP and food safety standards. Culinary qualification from a recognized institution is preferred. Good communication, teamwork, and organizational skills. Strong attention to detail and commitment to luxury service standards. Flexibility to work shifts, weekends, and public holidays.

Prepare and cook a variety of dishes according to established recipes, standards, and presentation guidelines. Ensure all orders are prepared accurately, consistently, and within the required service time. Organize and maintain mise en place to ensure smooth and efficient service. Coordinate closely with the In-Room Dining team to ensure timely preparation and dispatch of orders. Maintain high standards of food quality, taste, portioning, temperature, and presentation. Assist with breakfast, lunch, dinner, late-night dining, and special guest requests as required. Monitor the quality and freshness of ingredients and ensure proper storage and handling. Maintain a clean, organized, and hygienic workstation at all times. Follow HACCP, food safety, hygiene, and sanitation standards. Assist in minimizing food wastage and maintaining effective food cost control. Support and guide Commis Chefs within the section. Communicate any operational issues, shortages, or guest-related requirements to the Sous Chef. Ensure all kitchen equipment is used safely and maintained in good working condition.