Job Summary:

The Chef de Partie is responsible for supervising a designated section in the kitchen, ensuring high-quality food preparation and presentation that aligns with the outlet’s concept and Hyatt International standards. You will play a key role in maintaining kitchen efficiency, ensuring safety, and consistently delivering excellent guest experiences.

Responsibilities:

• Oversee daily kitchen operations in the assigned station, ensuring timely food preparation and presentation.
• Ensure compliance with hygiene and food safety standards at all times.
• Supervise and guide junior kitchen staff, providing on-the-job training and mentorship.
• Assist in menu development, ingredient sourcing, and recipe standardization.
• Ensure smooth coordination with other kitchen stations and departments to meet guest expectations.
• Monitor portion control, food wastage, and quality consistency.
• Participate in kitchen inventory management and stock ordering as required.
• Ensure all equipment and workstations are properly maintained and cleaned.

Requirements:

• Strong knowledge of culinary techniques, kitchen management, and food safety standards.
• Experience in international cuisine and high-volume kitchen environments.
• Ability to lead and motivate a team, with excellent communication skills.
• Familiarity with kitchen management software and recipe maintenance systems is preferred.

Level of Education:

• Degree or diploma in Culinary Arts, Kitchen Production, or related fields.

Work Hours:

• Full-time, with flexibility for weekend and holiday shifts as per kitchen needs.

Experience in Months:

• Minimum 24 months of experience as Chef de Partie or 2-3 years as Demi Chef de Partie/Commis in a hotel or high-end restaurant.