Chef de Partie

Main tasks and duties 

·       Work collaboratively with other kitchen and hospitality staff to ensure smooth service.

 ·       Maintain and adhere to the company’s health and safety policies; 

·       Ensure hygiene standards are maintained at all times. 

·       Prepare, cook, and present food to hotel standards; 

·       Assist with breakfast, lunch, dinner, banqueting, and room service operations; 

·       Prepare food to the standards set by management; 

·       Supervise and support Commis Chefs and kitchen assistants; 

·       Manage and oversee a designated kitchen section; 

·       Monitor stock levels and report ordering needs to senior chefs. 

·       Exercise portion control over all items served; 

·       Cook all food at a consistently high quality; 

·       Reduce food waste and ensure proper storage of ingredients. 

·       Follow hotel recipes, presentation standards, and service guidelines; 

·       Ensure all kitchen equipment is operated safely and maintained properly. 

·       Maintain a high standard of personal hygiene and appearance; 

·       Ensure effective communication with management and peers; 

·       Attend training courses as and when necessary; 

·       Ensure that due care is taken for the health and safety of yourself, other employees and any other persons on the premises; 

·       Report and, where appropriate, take action on any incident, accident, fire, loss or damage; 

·       Check and accept deliveries of goods and equipment as necessary; 

·       Report all maintenance issues and take appropriate action. 

·      Any other duties and responsibilities as requested by management.  

Skills & Qualifications 

• Must have at least 3 years of experience as Chef de Partie 

  Working Hours

• Shift-based schedule including mornings, evenings, weekends, and holidays

• May require overtime during busy hotel events and peak seasons.