Chef de Partie

Job Responsibilities

• Supervise and coordinate kitchen operations ensuring timely and high-quality food preparation.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor inventory levels and coordinate with procurement for timely ordering of ingredients and supplies.
• Collaborate with the Executive Chef on menu planning, seasonal offerings, and recipe development.
• Maintain kitchen equipment and ensure proper functioning and cleanliness.
• Handle customer feedback related to food quality and service, resolving issues promptly and professionally.
• Train and mentor staff on culinary techniques, kitchen safety, and service standards.
• Support cost control initiatives by minimizing waste and optimizing kitchen efficiency.

Job Requirements:

• 8 years of working experience in managing kitchen operations,
• Strong leadership and organizational skills.
• In-depth knowledge of traditional and modern cooking techniques.
• Ability to manage a fast-paced kitchen environment.
• Excellent communication and interpersonal skills.
• Certification in culinary arts or food safety is preferred.
• Flexibility to work shifts, weekends, and public holidays.