Senior Chef de Partie
Role Overview
Supports the Section Chef by preparing, presenting, storing, and serving dishes.
Assists Sous Chefs and supports outlet needs and company standards.
Key Skills for This Role
Full Job Posting
Role overview
Supports the Section Chef by preparing, presenting, storing, and serving dishes.
Assists Sous Chefs and supports outlet needs and company standards.
Kitchen duties
- Prepares menu items, including specialized breads for breakfast, theme nights, buffets, banquets, and à la carte service.
- Supervises colleagues and takes charge of the section when directed.
- Checks menus, function sheets, par stocks, and mise en place lists; keeps a recipe book.
- Maintains clean, hygienic work areas and kitchen equipment.
- Oversees buffet replenishment and clearance and prepares buffet mise en place.
- Plates and portions meals according to Kitchen Order Tickets.
- Controls food hygiene and temperatures in the assigned section.
- Prepares rosters when directed and manages requisitions and stock using FIFO.
- Follows local health and safety regulations, brand standards, and workplace procedures.
Candidate requirements
- At least one year working in a hotel in the current position is required.
- A high school diploma or qualification is required; a college or university degree is optional.
- Fluency in the local language is required; additional languages are welcome.
- Communication, problem-solving, literacy, basic mathematics, and computer skills are expected.
- Must be flexible to work nights, weekends, and holidays.
- Must be able to lift, push, and pull up to 50 lb (23 kg), including bending and kneeling.
- One year as a Demi Chef de Partie is described as ideal.
Schedule
- The role includes night, weekend, and holiday shifts.
Workplace
- Work location is in person.
Employment type
- Job type is full-time.
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