Chef De Partie

Key Responsibilities

• Prepare and cook food according to restaurant standards.
• Supervise and guide junior chefs / commis.
• Ensure quality control of raw and cooked food products.
• Estimate daily production needs.
• Maintain food hygiene, sanitation, and safety standards.
• Ensure proper food storage and temperature control.
• Operate and maintain kitchen equipment properly.
• Coordinate daily requirements and special events with Sous Chef.
• Maintain high presentation standards and guest satisfaction.
• Monitor food cost and minimize waste.
• Report operational issues to superiors.
• Perform other duties as assigned by management.

Qualifications

• Diploma or Degree in Hotel Management or Culinary Arts.
• Minimum 3 years experience in a reputable restaurant or full-service hotel.
• At least 1 year in a supervisory role preferred.
• Strong leadership and team supervision skills.
• Ability to work under pressure.
• Good understanding of food safety and hygiene standards.
• Good spoken and written English.
• Flexible with working hours based on business needs.