Chef de Partie - Commissary & Butchery

Role overview

Food preparation and section operations

• Prepare and present high-quality dishes according to recipes, portion sizes, and presentation standards.
• Oversee section food preparation and timely service; organize mise en place based on production needs and expected business.
• Coordinate with the Sous Chef and other kitchen sections to maintain smooth workflows and consistent quality.
• Support food production during busy service periods and assist other sections when required.

Quality, safety, and resource control

• Monitor ingredient quality, freshness, storage, and handling; maintain hygiene, food safety, and HACCP standards.
• Monitor portions, ingredient use, production, and waste to support food cost control and minimize wastage.
• Maintain equipment, refrigerators, freezers, workstations, and food storage areas; check cleanliness, labeling, and stock rotation.
• Monitor stock levels and communicate supply requirements to the Sous Chef.
• Maintain a clean and safe work environment and report equipment malfunctions, hazards, or operational concerns.

Team leadership and development

• Supervise, train, and guide junior chefs on recipes, cooking techniques, and operational standards.
• Support the Sous Chef with new dishes, recipe improvements, and culinary ideas; help identify training needs and develop junior colleagues.
• Maintain team members' personal hygiene, grooming, and professional conduct.

Qualifications and experience

• A Culinary Arts, Professional Cookery, or related diploma or certification is preferred.
• Previous Chef de Partie or Demi Chef de Partie experience is required; five-star or luxury hotel experience is preferred.
• Strong culinary technique, food preparation, international cuisine, hygiene, food safety, and HACCP knowledge is required.

Skills and schedule

• Able to supervise and motivate junior colleagues and manage kitchen operations with strong organization and time management.
• Creativity, attention to detail, English communication, and effective teamwork in a multicultural environment are expected.
• Knowledge of cost control, portion management, stock rotation, and waste reduction is required.
• Able to maintain consistent quality under pressure and work rotating shifts, weekends, and public holidays.

What the employer offers

• Competitive salary and benefits.

About the company