CHEF DE PARTIE

DUTIES AND RESPONSIBILITIES

Food Preparation & Cooking

• Prepare, cook, and plate dishes according to established recipes and presentation standards.
• Ensure consistency in taste, portioning, and quality of all dishes served.
• Maintain knowledge of all menu items, ingredients, and cooking methods.

Station Management

• Take responsibility for a specific kitchen section (e.g., meat, fish, vegetables, sauces, or pastries).
• Organize and manage your station efficiently during service.
• Monitor the performance of commis chefs and kitchen assistants within your section.

Team Leadership & Mentorship

• Provide guidance, training, and supervision to junior kitchen staff.
• Foster a cooperative and professional working environment.
• Assist the Sous Chef and Head Chef in coordinating kitchen workflow.

Quality Control & Standards

• Ensure that food is prepared to the highest standards of taste, texture, and presentation.
• Conduct regular checks to maintain consistency and quality across all dishes.
• Adhere to portion control and minimize wastage.

Health, Safety & Hygiene Compliance

• Follow strict food safety, hygiene, and sanitation practices.
• Ensure compliance with local health and safety regulations.
• Maintain cleanliness and order in your station and common kitchen areas.

Inventory & Stock Management

• Monitor stock levels for your section and assist with ordering supplies.
• Check deliveries for quality and proper storage.
• Minimize waste through careful handling and storage of ingredients.

Collaboration & Menu Support

• Assist in menu planning and contribute ideas for new dishes or specials.
• Work closely with other kitchen sections to ensure smooth service.
• Participate in tasting sessions, quality audits, and food cost reviews.

Service Support                  

• Ensure timely and efficient delivery of food during service hours.
• Quickly adapt to high-pressure situations while maintaining quality.
• Handle special dietary requests and communicate effectively with service staff.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Certificate in Culinary Arts or Hotel Management.
• Minimum 3–5 years of experience in a professional kitchen.
• At least 1–2 years experience as a Chef de Partie or Senior Commis.
• Previous experience in hotels, resorts, or fine-dining restaurants preferred.
• Strong knowledge of food preparation techniques and presentation.
• Excellent organizational, time management, and communication skills.
• Ability to work under pressure and as part of a team

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on This email address is being protected from spambots. You need JavaScript enabled to view it.
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.