Chef de Partie - Commissary & Butchery

Role overview

Kitchen operations

• Prepare and present dishes to established recipes, portion sizes, and presentation standards; organize mise en place for production needs.
• Supervise section operations for efficient preparation and timely service; coordinate with the Sous Chef and other kitchen sections.
• Monitor freshness, quality, storage, handling, labeling, and stock rotation of ingredients.
• Comply with food safety, hygiene, HACCP, fire safety, and health and safety standards; maintain clean, safe work areas and equipment.
• Train and guide junior chefs on recipes, techniques, and operating standards; assist with identifying training needs.
• Support dish and recipe development and contribute culinary ideas.
• Monitor portions, ingredient use, production, stock, and waste to support food cost control; communicate supply requirements.
• Support other sections during busy periods and report equipment faults, hazards, or operational concerns.

Requirements

• Previous Chef de Partie or Demi Chef de Partie experience; five-star or luxury hotel experience is preferred.
• Strong knowledge of culinary techniques, food preparation, international cuisine, food safety, hygiene, and HACCP.
• Ability to supervise, train, and motivate junior colleagues; strong organization and time management.
• Creativity, attention to detail, and ability to maintain quality and presentation under pressure.
• Good English communication and ability to work in a multicultural team.
• Knowledge of food cost control, portion management, stock rotation, and waste reduction.
• Culinary Arts, Professional Cookery, or related diploma or certification is preferred.
• Flexibility to work rotating shifts, weekends, and public holidays.