Chef de Partie

Summary

The Chef de Partie is responsible for supervising a designated section of the kitchen and ensuring the consistent preparation and presentation of high-quality food in accordance with Hyatt standards. This role supports the Sous Chef and Executive Chef in delivering exceptional culinary experiences while maintaining food safety, quality, and operational efficiency.

The Chef de Partie must demonstrate strong culinary skills, leadership capabilities, and a commitment to excellence in a luxury hospitality environment. The position is responsible for overseeing culinary colleagues within the assigned area and ensuring that all dishes are prepared and served to the highest standards.

Key Responsibilities

• Prepare, cook, and present dishes within the assigned kitchen section according to established recipes, standards, and presentation guidelines.
• Ensure consistency, quality, and timely delivery of food products to meet and exceed guest expectations.
• Supervise, train, and support Commis Chefs, Cooks, and other culinary team members within the assigned station.
• Assist in maintaining proper food handling, sanitation, hygiene, and HACCP standards at all times.
• Monitor product quality, freshness, and inventory levels within the assigned section.
• Support the Sous Chef in daily kitchen operations and assume leadership responsibilities in their absence when required.
• Assist with ordering, receiving, storing, and rotating food products to minimize waste and maintain inventory controls.
• Contribute to menu development, recipe execution, and continuous improvement of culinary offerings.
• Ensure compliance with all Hyatt policies, procedures, and local health and safety regulations.
• Foster a positive, collaborative, and productive work environment within the culinary team.
• Assist in monitoring labor productivity, payroll costs, and overtime within the department.
• Maintain cleanliness and organization of workstations, equipment, and storage areas.

Qualifications

Qualifications

Education & Experience

• Diploma, certificate, or formal training in Culinary Arts preferred.
• Minimum 2–3 years of culinary experience in a hotel, resort, or upscale restaurant environment.
• Previous experience supervising culinary team members preferred.
• Luxury hotel or resort experience is an asset.

Knowledge, Skills & Abilities

• Strong understanding of culinary techniques, food preparation, and presentation standards.
• Knowledge of food safety, sanitation, and HACCP principles.
• Basic understanding of food cost control, inventory management, and waste reduction practices.
• Effective communication and interpersonal skills.
• Demonstrated leadership and team development capabilities.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Strong organizational and time-management skills.
• Basic computer proficiency and familiarity with kitchen management systems.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

Hyatt Leadership Expectations

• Demonstrates Hyatt's purpose of caring for people so they can be their best.
• Leads by example and promotes a culture of respect, teamwork, and accountability.
• Maintains a guest-focused mindset and commitment to delivering memorable dining experiences.
• Supports continuous learning and development of culinary colleagues.