Chef de Partie

Role Overview We are looking for a skilled and passionate Chef de Partie – Hot Kitchen to manage a specific kitchen section and ensure the preparation and presentation of high-quality hot dishes. The role requires strong culinary skills, consistency, and the ability to work efficiently in a fast-paced kitchen environment. Key Responsibilities • Take full responsibility for the assigned hot kitchen section • Prepare, cook, and present hot dishes according to menu standards • Ensure consistency in taste, portioning, and presentation • Supervise and guide Commis Chefs and kitchen assistants • Maintain food quality, hygiene, and safety standards at all times • Monitor stock levels and minimize food wastage • Ensure proper use and maintenance of kitchen equipment • Coordinate with Sous Chef and Head Chef for daily operations • Follow HACCP, food safety, and sanitation guidelines • Assist in menu development and recipe standardization when required Qualifications & Experience • Diploma or certification in Culinary Arts or equivalent • Minimum 2–4 years of experience in a hot kitchen role • Experience in hotel, restaurant, or large-scale F&B operations preferred • Good knowledge of hot kitchen techniques and cooking methods • Understanding of food safety and hygiene standards Skills & Competencies • Strong cooking and organizational skills • Ability to work under pressure in a fast-paced environment • Team leadership and communication skills • Attention to detail and quality control • Time management and multitasking abilities