The Chef De Partie is responsible for overseeing a specific section of the kitchen and assisting the head chef in preparing and cooking high-quality dishes. This role requires strong culinary skills, attention to detail, and the ability to work well under pressure in a fast-paced environment. The Chef De Partie will collaborate with other kitchen staff to maintain a smooth and efficient operation.

Skills

• Team management
• Quality Check

Requirements

• Job Role Chef De Partie
• Job Type Full Time
• Workplace Type Onsite
• Industry Hotels / Resorts

Secondary locations

About

Not provided

Responsibilities

• Coordinates daily tasks with the team.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensure the highest levels of guest satisfaction, quality, and operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety, and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Guides and trains the subordinates on a daily basis to ensure high motivation and an economical working environment.
• Assess quality control and adhere to Restaurant service standards.

Other Requirements

• Working hours are subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.
• At least 3 years of experience cooking in a well-established restaurant or full-service hotel.

Good to have

Not provided

About the Company

WHERE TALENT MEETS OPPORTUNITY – YOUR HR PARTNER