Job Summary:
The Chef De Partie – Main Kitchen is responsible for overseeing food preparation in the main kitchen, ensuring high-quality standards, supervising the kitchen team, and supporting cost control measures to deliver an exceptional guest experience.

Responsibilities:

• Supervise daily kitchen operations, ensuring food preparation and presentation meet company standards.
• Train and mentor junior kitchen staff, ensuring they adhere to hygiene and safety protocols.
• Prepare and present high-quality dishes as per the menu, ensuring consistency in flavor and appearance.
• Manage mise en place, ensuring all ingredients and stations are prepared ahead of service.
• Assist with stock management, including ordering and proper storage of food items to minimize waste.
• Ensure compliance with health, safety, and food hygiene regulations at all times.
• Monitor kitchen cleanliness, ensuring that all working areas are clean, organized, and free from contamination risks.
• Respond to guest inquiries and resolve any kitchen-related issues promptly to maintain high satisfaction levels.
• Collaborate with the Head Chef and Sous Chef in developing new menu items and improving existing dishes.
• Assist in controlling kitchen costs, including food costs, labor, and wastage, to meet budget targets.
• Handle maintenance and hazard issues, reporting problems and ensuring they are addressed in a timely manner.
• Ensure proper portioning and presentation of dishes, following the company’s plating standards.

Requirements:

• Proven experience as a Chef De Partie or Demi Chef De Partie, preferably in a high-end kitchen or luxury hotel environment.
• Strong leadership and coaching skills to motivate and guide kitchen staff.
• In-depth knowledge of food preparation, hygiene, and safety standards.
• Ability to work under pressure in a fast-paced environment, ensuring high-quality output.
• Strong communication skills, both verbal and written, to coordinate with the team and respond to guest needs.
• A positive attitude and commitment to delivering top-quality service.
• Flexibility to work various shifts, including evenings, weekends, and public holidays.

Level of Education:

• Culinary arts degree or equivalent professional training preferred.

Work Hours:

• Full-time position with flexible hours, including weekends and public holidays.

Experience in Months:

• Minimum of 24 months of experience in a similar role, preferably within a luxury hotel or fine dining establishment.