Chef De Partie

About the role

The Chef de Partie will lead the preparation and presentation of menu items for all event orders, ensuring high standards of hygiene and visual appeal. Working within a busy hotel kitchen, the role requires close collaboration with stewarding, butchery and other service teams to deliver seamless buffet experiences.

Key responsibilities

• Check event orders and prepare mise‑en‑place for all required items.
• Supervise kitchen staff to maintain high service standards.
• Prepare buffet foods in an attractive and hygienic manner.
• Coordinate with stewarding to keep work areas clean and compliant with safety standards.
• Liaise with the butcher to source necessary ingredients for functions.
• Conduct double‑checks of all responsibilities to ensure proper execution.
• Brief staff on improved working methods and train new colleagues.
• Report maintenance issues promptly and operate equipment according to guidelines.

Required profile

• Formal culinary education or apprenticeship with a strong foundation in international cuisines.
• 3‑5 years of progressive experience as a Chef de Partie or in a similar role.
• Relevant food safety certifications such as HACCP or ServSafe.
• Commitment to delivering exceptional guest service and a passion for hospitality.

Required skills

• Food safety knowledge (HACCP, ServSafe).
• Mise‑en‑place preparation.
• International cuisine preparation.