Chef de Partie (Continental)

Job Purpose

The Professional Continental Chef is responsible for preparing, cooking, and presenting high-quality continental dishes in line with the establishment’s menu specifications, food quality standards, and guest expectations. The role involves maintaining consistency in taste and presentation, managing kitchen operations, monitoring food stock and wastage, and ensuring strict compliance with food safety and hygiene standards. The ideal candidate must demonstrate strong culinary expertise, creativity, attention to detail, and the ability to perform efficiently in a fast-paced hospitality environment.

Key Responsibilities

Continental Food Preparation & Production

l Prepare and cook a variety of continental dishes, including appetisers, soups, salads, pasta, grilled meals, meat, poultry, seafood, and other menu items.

l Execute recipes and cooking techniques accurately to maintain consistency in taste, quality, and presentation.

l Prepare ingredients through appropriate washing, cutting, marinating, seasoning, portioning, and other mise en place activities.

l Ensure all dishes are prepared according to approved recipes, portion sizes, and presentation standards.

l Adapt preparation methods to accommodate approved guest dietary requirements and special requests.

l Maintain the quality and consistency of food served during regular service, banquets, and special events.

Menu Development & Culinary Innovation

l Contribute to the development and improvement of continental menus in line with guest preferences and business objectives.

l Recommend new dishes, seasonal specials, and creative food presentations.

l Test recipes and cooking methods to improve taste, consistency, and production efficiency.

l Stay updated on continental cuisine trends, ingredients, and modern culinary techniques.

l Work with the Head Chef or Executive Chef to review menu performance and introduce suitable improvements.

l Support menu planning for special occasions, private dining, and hospitality events.

Kitchen Operations & Service Delivery

l Organise daily kitchen preparation activities to ensure all ingredients and equipment are ready before service.

l Coordinate with other kitchen team members to ensure timely preparation and dispatch of orders.

l Monitor food preparation and cooking times to maintain efficient service delivery.

l Ensure dishes are properly plated, garnished, and checked before being sent to guests.

l Maintain effective communication with service staff regarding order progress, menu availability, and special requests.

l Assist in managing peak service periods while maintaining food quality and presentation standards.

Food Cost, Stock & Waste Management

l Monitor ingredient usage and portion sizes to minimise food waste and control kitchen costs.

l Check the quality, quantity, and freshness of ingredients received from suppliers or the store.

l Maintain appropriate stock levels of kitchen ingredients and report shortages to the supervisor.

l Apply proper food storage, labelling, rotation, and stock control procedures.

l Monitor food wastage and recommend measures to improve ingredient utilisation.

l Support stocktaking and report damaged, expired, or unusable ingredients promptly.

Food Safety, Hygiene & Kitchen Maintenance

l Comply with food safety, sanitation, and hygiene requirements throughout food preparation and service.

l Ensure ingredients are stored at appropriate temperatures and handled safely to prevent contamination.

l Maintain cleanliness of workstations, cooking equipment, utensils, and food preparation surfaces.

l Apply proper food handling procedures, including separation of raw and cooked ingredients.

l Monitor the condition of kitchen equipment and report faults or maintenance needs promptly.

l Ensure kitchen waste is disposed of properly and cleaning schedules are followed.

l Comply with relevant food safety requirements and the establishment’s hygiene procedures.

Teamwork & Kitchen Coordination

l Work collaboratively with the Head Chef, Sous Chef, Commis Chefs, and other kitchen personnel.

l Provide guidance and practical support to junior kitchen staff where required.

l Maintain discipline, teamwork, and effective communication within the kitchen.

l Participate in kitchen briefings, menu reviews, training sessions, and performance evaluations.

l Support the kitchen team in meeting food production targets and service standards.

l Carry out any other reasonable duties assigned by the Head Chef or management.

Qualifications & Experience

l Minimum of an OND/HND in Culinary Arts, Catering and Hotel Management, Hospitality Management, or a related discipline. Relevant professional culinary training may be considered.

l Minimum of 3–5 years’ experience in a professional kitchen, with demonstrable experience preparing continental cuisine.

l Strong knowledge of continental cooking methods, ingredients, recipes, and plating techniques.

l Practical experience preparing meat, poultry, seafood, pasta, sauces, soups, salads, and other continental dishes.

l Good knowledge of food safety, hygiene, food storage, and kitchen sanitation.

l Ability to work efficiently under pressure while maintaining consistent food quality.

l Strong organisational skills, attention to detail, and effective teamwork.

Preferred

l Previous experience in a reputable hotel, restaurant, fine-dining establishment, or upscale hospitality environment.

l Professional culinary certification or recognised chef training.

l Experience with menu development, food costing, portion control, and stock management.

l Experience preparing continental dishes for à la carte service, buffets, and special events.

l Familiarity with kitchen inventory systems and standard recipe documentation.

Skills & Competencies

l Strong continental culinary and food preparation skills.

l Excellent knowledge of cooking techniques, flavour combinations, and food presentation.

l Ability to maintain consistency in taste, portion size, and quality.

l Good time management and ability to coordinate multiple orders.

l Strong attention to detail and commitment to food quality.

l Knowledge of food safety, sanitation, and allergen awareness.

l Stock control, portion management, and waste reduction skills.

l Creativity and willingness to develop new dishes.

l Teamwork, communication, and problem-solving abilities.

l Professionalism, reliability, discipline, and ability to work with minimal supervision.

Application & Tools

l Commercial kitchen equipment, including ovens, grills, stoves, and fryers.

l Food preparation equipment, knives, and kitchen utensils.

l Food thermometers and temperature-monitoring equipment.

l Food storage, refrigeration, and labelling systems.

l Standard recipes, menu specifications, and portion-control guides.

l Stock requisition, inventory, and food-costing records.

l Kitchen cleaning and sanitation equipment.

Key Performance Indicators (KPIs)

• Consistency in the taste, quality, and presentation of continental dishes.

• Timely preparation and dispatch of food orders.

• Compliance with food safety, hygiene, and sanitation standards.

• Food wastage and ingredient usage maintained within approved targets.

• Adherence to standard recipes and portion sizes.

• Proper storage, rotation, and handling of kitchen ingredients.

• Guest satisfaction and feedback on food quality.

• Compliance with kitchen procedures and service standards.

• Effective teamwork and contribution to overall kitchen performance.

Working Conditions

• Full-time role based in a professional hotel or restaurant kitchen.

• Requires shift work, including early mornings, evenings, weekends, and public holidays.

• Requires prolonged standing and frequent movement throughout kitchen operations.

• Involves exposure to heat, hot surfaces, sharp utensils, and commercial kitchen equipment.

• Requires strict adherence to food safety, personal hygiene, and workplace safety procedures.

• May require extended working hours during peak periods, special events, and high-volume service.

Pay: ₦300,000.00 - ₦400,000.00 per month

Work Location: In person