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Job Description

We are seeking a talented and experienced Chef de Partie to join our culinary team. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring the highest standards of food quality, and contributing to the overall success of our culinary operations.

• Manage and supervise a designated section of the kitchen, maintaining efficient operations and high-quality food production
• Monitor food quality, consistency, and presentation to ensure exceptional standards are met for every dish
• Collaborate with the Executive Chef and Sous Chef to develop new menu items and improve existing recipes
• Implement and maintain proper food handling, storage, and sanitation practices in compliance with health and safety regulations
• Train, mentor, and supervise junior kitchen staff, fostering a collaborative and professional work environment
• Assist in inventory management, cost control, and minimizing food waste
• Participate in menu planning, recipe development, and food costing activities
• Ensure timely and efficient food preparation and service during peak hours
• Maintain a clean and organized work station, adhering to all hygiene and safety standards
• Contribute to the continuous improvement of kitchen processes and procedures

Qualifications

• Minimum Professional Certificate in Culinary Arts or a related field
• At least 3 years of experience in a similar role within the Food & Beverage industry, preferably in a high-end restaurant or hotel setting
• Proven expertise in various cooking techniques and international cuisines
• Strong knowledge of food safety regulations and HACCP guidelines
• Excellent leadership and team management skills
• Outstanding communication and interpersonal abilities
• Demonstrated ability to work efficiently in a fast-paced, high-pressure environment
• Keen eye for detail and commitment to maintaining the highest standards of food quality
• Proficiency in menu planning, recipe costing, and inventory management
• Strong organizational and time management skills
• Ability to adapt to changing priorities and manage multiple tasks simultaneously
• Passion for culinary excellence and continuous learning in the field

• Manage and supervise a designated section of the kitchen, maintaining efficient operations and high-quality food production
• Monitor food quality, consistency, and presentation to ensure exceptional standards are met for every dish
• Collaborate with the Executive Chef and Sous Chef to develop new menu items and improve existing recipes
• Implement and maintain proper food handling, storage, and sanitation practices in compliance with health and safety regulations
• Train, mentor, and supervise junior kitchen staff, fostering a collaborative and professional work environment
• Assist in inventory management, cost control, and minimizing food waste
• Participate in menu planning, recipe development, and food costing activities
• Ensure timely and efficient food preparation and service during peak hours
• Maintain a clean and organized work station, adhering to all hygiene and safety standards
• Contribute to the continuous improvement of kitchen processes and procedure