Chef de Partie

Job Summary

Key Responsibilities

• Manage the assigned culinary kitchen section and ensure daily production and service standards are achieved.
• Prepare, supervise, and check hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations for consistency, quality, and presentation.
• Organize mise en place, allocate tasks, and ensure the section is fully ready for service.
• Lead and train Demi Chef de Partie, Commis chefs, and trainees within the section.
• Monitor portion control, stock rotation, ordering needs, and wastage within the section.
• Ensure full compliance with HACCP, food safety, sanitation, and hotel hygiene procedures.
• Coordinate with other sections to support various outlets, buffet, à la carte, banquet, and special event operations and smooth service delivery.
• Communicate operational challenges, ingredient shortages, and quality concerns to senior chefs.
• Support menu tastings, recipe updates, and implementation of new dishes or standards.
• Maintain a positive, organized, and professional working environment.

Education & Experience

• High School qualification or equivalent required.
• Culinary diploma or professional qualification preferred.
• Minimum 3 years of experience in a professional kitchen, preferably within luxury hospitality.

Skills & Requirements

• Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.
• Strong technical knowledge of section operations, recipe execution, and presentation standards.
• Ability to lead, organize, and motivate junior team members during preparation and service.
• Good understanding of ordering, stock rotation, portion control, and waste management.
• Solid knowledge of HACCP, food safety, hygiene, and kitchen audit requirements.
• Ability to maintain consistency and quality during high-volume service periods.
• Effective communication skills with peers, senior chefs, and supporting departments.
• Able to contribute ideas for menu improvements, seasonal items, and operational efficiency.
• Flexible, reliable, and able to work across shifts, weekends, and public holidays.