Chef de Partie – Back of House Lead

About the role

The Chef de Partie will oversee back‑of‑house operations within the Food & Beverage department, ensuring high standards of food quality, safety and service. This position manages shift staff, monitors food preparation, and upholds hygiene and presentation standards.

Key responsibilities

• Supervise kitchen shift and staff, ensuring smooth operations.
• Maintain food quality, health & safety, presentation, timing and temperature.
• Support employee training and development under the Sous Chef and Executive Chef.
• Keep kitchen areas, equipment and storage clean and organized.
• Manage food production efficiently to minimise waste and ensure proper stock rotation and labeling.
• Execute tasks across all kitchen stations with strong technical competence.

Required profile

• Hospitality certificate/diploma, PIC Level 2 and food safety certification (HACCP preferred).
• 3–4 years of experience, preferably in upscale restaurant or hotel environments.
• Supervisory experience is a plus.
• Professional appearance, strong English communication skills and confidence interacting with customers.
• Excellent attention to detail and ability to multitask under pressure.

Required skills

• Food hygiene regulations
• Sauces
• Culinary knowledge
• Meat preparation
• Allergy awareness
• Pantry operations
• Vegetables
• Knife techniques
• Starches
• Soups
• Garnishing
• Cooking temperatures