Chef De Partie

Job context

Key responsibilities

• Prepare food items on time to specifications, recipes, and passenger load requirements.
• Monitor product storage, handling, and consumption throughout production.
• Control portions and waste, investigate variances, and take corrective action to optimise costs and material use.
• Train staff on products, processes, menus, ingredients, and equipment.
• Allocate materials, staff, and equipment to deliver departmental outputs.
• Propose cost-saving measures and communicate issues and ideas between senior staff and the team.
• Propose and implement recipe and specification revisions under established procedures.
• Report equipment downtime and coordinate preventive maintenance schedules.
• Schedule and prioritise work to avoid delays and quality issues and accommodate reasonable late orders or changes.
• Apply workplace procedures and policies, including SOPs, GMPs, ISO 9001:2008 QMS, and OHSAS requirements.

Qualifications and experience

• Hotel Management or Culinary degree.
• Minimum five years of culinary experience.
• Hotel catering experience in a five-star facility and excellent knowledge of cooking and different cuisines.
• High-volume and/or banqueting experience in a large kitchen team is preferred.

Skills

• Ability to coach, give feedback, delegate, and take responsibility.
• Problem-solving and real-time decision-making, including creative thinking.
• Strong interpersonal, organisational, training, and communication skills.
• Willingness to develop in the current role and beyond.