Chef de Partie - Wet Deck

About the role

The Chef de Partie – Wet Deck is responsible for preparing special and substitute meals, managing kitchen equipment temperatures, and ensuring high‑quality food presentation in a fast‑paced hotel environment.

Key responsibilities

• Prepare special meals, regulate ovens, broilers, grills and roasters, and pull food from freezer storage for thawing.
• Ensure proper portioning, arrangement, garnish, and maintain food logs while monitoring food quality and quantity.
• Communicate menu specials, out‑of‑stock items and excess food usage to the Chef and service staff.
• Prepare and cook food according to recipes, quality and presentation standards, including cold dishes.
• Assist management with hiring, training, scheduling, evaluating and coaching kitchen staff.
• Follow safety, security and company policies, report maintenance needs and maintain a professional uniform appearance.

Required profile

• Technical, trade or vocational school degree.
• At least 3 years of related culinary experience.

Required skills

• Operation of ovens, broilers, grills and roasters.
• Food preparation, portioning, garnishing and logging.