Job Summary:

The Chef de Partie is responsible for assisting the Chef de Cuisine and Sous Chef in overseeing kitchen operations, supervising staff, and ensuring consistent, high-quality food preparation. This role requires maintaining food safety standards, managing kitchen hygiene, and contributing to cost control while delivering an excellent guest experience.

Responsibilities:

• Assist Chef de Cuisine and Sous Chef in daily operations, covering duties in their absence.
• Supervise and delegate tasks to Demi Chefs and Commis Chefs, ensuring high standards of food preparation.
• Maintain accurate HACCP records, uphold food hygiene, and ensure all safety regulations are met.
• Prepare mise-en-place for all relevant menus and produce high-quality food presentation.
• Oversee quality of food supplies, monitor storage practices, and avoid cross-contamination.
• Support positive guest experiences by addressing queries efficiently and effectively.
• Implement cost controls to meet departmental targets and assist in achieving financial goals.
• Facilitate training and development for kitchen team members to adhere to company procedures.
• Report maintenance and hazard issues promptly to maintain a safe work environment.
• Ensure smooth shift transitions by passing relevant information to the next shift.

Requirements:

• Supervisory experience with a positive attitude and effective communication skills.
• Ability to work independently or as part of a team in a high-pressure environment.
• Strong product knowledge and understanding of food safety standards (HACCP).
• Ability to produce and maintain kitchen checklists and manage disciplinary actions as needed.

Level of Education:

• Culinary certification or equivalent relevant qualification.

Work Hours:

• Full-time with flexible shift availability, including nights and weekends.

Experience in Months:

• Minimum of 24-36 months (2-3 years) in a similar role, preferably within a five-star hotel environment.