Chef De Partie

Job Description: Chef de Partie

1. Job Summary

We are seeking a skilled, organized, and experienced Chef de Partie to manage a specific section of the hotel's kitchen, ensuring the consistent preparation and presentation of high-quality meals. The successful candidate will supervise junior kitchen staff within their section, maintain food safety standards, control ingredient usage, and ensure timely food production in line with the hotel's culinary standards.

2. Job Description

• Oversee the daily operations of an assigned kitchen section, such as hot kitchen, cold kitchen, grill, pastry, or sauce station.
• Prepare and cook meals according to approved recipes, menus, and hotel quality standards.
• Ensure consistency in food taste, quality, portion sizes, and presentation.
• Supervise and coordinate the activities of commis chefs, cooks, and kitchen assistants within the assigned section.
• Ensure timely preparation and delivery of meals during restaurant service, room service, and special events.
• Maintain proper stock levels and monitor the use of ingredients within the section.
• Assist with ingredient ordering, stocktaking, and inventory control.
• Minimize food wastage through proper storage, portion control, and efficient preparation.
• Maintain cleanliness and ensure compliance with food safety and kitchen hygiene standards.
• Ensure ingredients are properly labelled, stored, and used according to food safety procedures.
• Inspect kitchen equipment and report faults or maintenance requirements.
• Assist the Sous Chef and Executive Chef with menu implementation and new recipe development.
• Train junior kitchen staff on food preparation techniques and kitchen procedures.
• Monitor food quality and resolve preparation issues before meals are served.
• Maintain accurate records of food production, stock usage, and section activities.

3. Requirements/Skills

• A degree, diploma, or professional certification in Culinary Arts, Catering, or Hospitality Management is an advantage.
• Minimum of 2–4 years of professional kitchen experience, preferably in a hotel or restaurant.
• Previous experience as a Chef de Partie or in a similar senior kitchen role is preferred.
• Strong knowledge of professional cooking techniques and food preparation standards.
• Specialization in at least one kitchen section, such as hot kitchen, cold kitchen, grill, sauce, or pastry.
• Good leadership, organizational, and time-management skills.
• Knowledge of food safety, sanitation, and kitchen hygiene practices.
• Ability to manage food costs, portion control, and ingredient wastage.
• Excellent attention to detail and food presentation.
• Ability to work effectively under pressure in a busy kitchen.
• Good communication and teamwork skills.
• Willingness to work shifts, weekends, and public holidays.

Pay: ₦150,000.00 per month

Work Location: In person