Chef de Partie – Kitchen Professional

About the role

We are seeking a passionate and dynamic Kitchen professional to join our team as a Chef de Partie. In this role you will be responsible for daily food preparation and ensuring the highest standards of quality and service for our guests.

Key responsibilities

• Prepare daily mise‑en‑place and produce food across various kitchen sections and satellite stations.
• Coordinate tasks with the Sous Chef or Executive Chef and follow their instructions.
• Maintain consistent quality, stay updated on new products, recipes and techniques.
• Lead and instruct junior staff in food preparation, buffet set‑up and special functions.
• Collaborate with other sections to manage cleanliness, waste and cost control.
• Monitor daily requirements, last‑minute events and ensure smooth service.
• Train and motivate subordinates to foster an efficient and economical working environment.

Required profile

• Completed professional kitchen apprenticeship or chef training course.
• Previous experience in quality establishments with strong culinary skills.
• Good command of English.
• Proven knowledge of food preparation, presentation and preservation.
• Positive, dynamic, creative and able to work in a multicultural, high‑pressure environment.

Required skills

• Understanding of hotel operations.
• Effective communication.
• Team supervision and leadership.
• Planning and cost control.
• Adaptability and customer focus.