Chef de Partie – Hotel Kitchen

About the role

The Chef de Partie will lead a designated kitchen station in a hotel environment, ensuring consistent preparation, cooking, and presentation of high‑quality dishes. You will work closely with senior chefs to uphold the hotel’s culinary standards and guest satisfaction.

Key responsibilities

• Manage daily operations of the assigned kitchen section, from mise en place to service.
• Prepare, cook, and plate dishes according to approved recipes, portion sizes, and presentation guidelines.
• Coordinate production for restaurant, room service, banquet, and special events.
• Supervise, train, and mentor Demi Chefs de Partie, Commis Chefs, and kitchen assistants.
• Monitor stock levels, requisition supplies, and assist with inventory rotation and FIFO practices.
• Conduct quality checks on ingredients and finished plates, ensuring compliance with HACCP and hotel hygiene standards.
• Support menu development and help achieve food‑cost targets.

Required profile

• Diploma or certification in Culinary Arts or Professional Cookery.
• 3–5 years of experience in a professional kitchen, preferably in an international hotel.
• Previous experience as Demi Chef de Partie or equivalent.
• Strong knowledge of international culinary techniques and all‑day dining operations.

Required skills

• International culinary techniques
• HACCP and food safety regulations
• FIFO inventory management
• Portion control and waste minimisation
• Menu implementation and development

What we offer

• Competitive salary that rewards performance