Chef De Partie
Skills
About This Role
Overview
The Chef de Partie is responsible for managing a specific kitchen section and ensuring the highest standards of food quality, presentation, and consistency in line with Raffles & Fairmont brand standards.
The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs.
Key Responsibilities
- Take full responsibility for a designated kitchen section during preparation and service
- Prepare, cook, and present dishes according to established recipes and luxury presentation standards
- Supervise, train, and motivate Commis and Demi Chef de Partie team members
- Ensure food quality, taste, and consistency meet Raffles & Fairmont expectations
- Maintain strict adherence to HACCP, food safety, and hygiene standards
- Control food costs by minimizing waste and ensuring proper stock handling (FIFO)
- Assist in menu planning, recipe development, and new dish trials when required
- Coordinate with other kitchen sections to ensure smooth service operations
- Ensure cleanliness, organization, and proper maintenance of kitchen equipment
- Follow hotel policies, grooming standards, and health & safety regulations
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