What's the job
The Chef de Partie organizes kitchen operations, prepares and serves dishes, and supervises junior kitchen staff while ensuring compliance with health, safety, and brand standards.
Your day-to-day
- Plan menus by assessing ingredient availability, required skills, and hotel standards to deliver quality dishes
- Prepare meals for assigned kitchen sections, ensuring timely delivery of high-quality food items
- Supervise and provide clear direction to kitchen helpers, attendants, and stewards to maintain smooth kitchen operations
- Collaborate with supervisors on manpower planning and kitchen management needs
- Communicate guest and internal feedback, operational difficulties, and relevant information to superiors to support continuous improvement
- Coordinate food service flow, including pass and pick-up processes, to ensure efficient service
- Participate actively in daily briefings, meetings, and training sessions to enhance team performance and compliance
- Prepare food, beverage, materials, and equipment in advance to support service readiness
- Maintain cleanliness and reset work areas to uphold hygiene and safety standards
- Implement hotel and departmental policies, including health, safety, grooming, quality, and hygiene regulations
- Apply Occupational Health & Safety (OH&S) policies by conducting all tasks safely and reporting hazards promptly
- Demonstrate knowledge of property safety, first aid, fire, and emergency procedures and operate equipment safely
- Log security incidents and accidents accurately following hotel protocols
What we need from you
- Minimum 2 years experience in a similar culinary role or equivalent combination of education and experience
- Valid food service permit or health/food handler card as mandated by local government agencies
- Demonstrated ability to interact professionally with guests, colleagues, and third parties to uphold the hotel's reputation
- Proven problem-solving skills applied in kitchen operations and guest service contexts
