Chef De Partie – Full-time

About the role

The Chef De Partie will supervise, coordinate and actively participate in the preparation of mise en place for all Food & Beverage outlets at our 5‑star hotel. You will ensure high standards of food quality, hygiene and guest service while supporting the Chef de Cuisine in menu development.

Key responsibilities

• Supervise and coordinate mise en place cooking across all F&B outlets.
• Control freshness, preparation techniques and proper storage of all goods.
• Check personal hygiene and compliance of Demi Chefs and Commis Chefs.
• Assist the Chef de Cuisine in creating new recipes and menu ideas.
• Manage daily inventory lists, ordering and turnover of products for your section.
• Oversee cooking procedures, portioning, garnishing and presentation of dishes.
• Maintain effective communication with colleagues from other departments and support special projects as needed.
• Set up work rosters in consultation with the Sous‑Chef and allocate tasks according to the mise en place list.

Required profile

• Minimum 2‑4 years of experience in a 5‑star hotel kitchen.
• Excellent written and verbal communication skills.
• Commitment to exceeding guest expectations and delivering high‑quality service.