Job Summary:

The Chef de Partie is responsible for managing a designated station in the kitchen, ensuring the preparation of high-quality dishes in line with hotel standards. This role involves supervising junior staff, maintaining cleanliness, and ensuring efficient kitchen operations while delivering excellent guest experiences.

Responsibilities:

• Supervise and coordinate the activities of the assigned kitchen station to ensure smooth operations.
• Prepare and present dishes according to the outlet's menu and hotel standards.
• Maintain high standards of food hygiene, safety, and cleanliness within the kitchen.
• Assist with inventory management, ensuring stock levels are maintained and orders are placed as needed.
• Train and mentor junior chefs, ensuring they follow standard recipes and safety protocols.
• Collaborate with the Sous Chef and Executive Chef in menu development and recipe creation.
• Ensure the proper use and maintenance of kitchen equipment and tools.
• Monitor food costs and manage portion control to maintain profitability.
• Ensure compliance with hotel policies and local health and safety regulations.
• Assist with quality control to ensure consistency in taste, presentation, and portion sizes.

Requirements:

• Strong understanding of various cooking techniques and kitchen operations.
• Ability to manage and lead a team in a high-pressure environment.
• Excellent organizational and multitasking skills.
• Thorough knowledge of food safety and sanitation practices.
• Ability to adapt to changing menu items and customer preferences.

Level of Education:

• Qualification in Kitchen Production or Management is an advantage.

Work Hours:

• Flexible schedule, including evenings, weekends, and public holidays.

Experience in Months:

• Minimum 24 months as Chef de Partie or 36-48 months as Demi Chef de Partie/Commis in a high-standard hotel or large restaurant.