Chef de Partie – Culinary Role

About the role

The Chef de Partie will lead and supervise food quality and quantity within the Central Kitchen, ensuring efficient production and adherence to company standards.

Key responsibilities

• Monitor portion control and waste to optimise costs and promote waste‑reduction awareness.
• Train and communicate with staff on products, processes, menus, ingredients and equipment.
• Manage resource allocations – material, staff and equipment – to achieve department outputs.
• Propose and implement proactive cost‑reduction measures and act as a bridge for issue escalation.
• Guide the team to schedule and prioritise work, handling late orders or changes without compromising quality.
• Follow executive or sous‑chef guidance and contribute new presentation ideas.
• Audit food storeroom items to maintain consistent product quality.
• Adhere to all applicable systems, procedures and company policies.

Required profile

• Associate’s degree in Culinary Arts (preferred) or a diploma/degree in Hotel Management.
• Minimum 3 years of culinary experience in restaurants or hotels.
• Knowledge of food products, standard recipes and proper preparation.
• Strong communication skills.
• Working knowledge of automated kitchen machines.
• Effective delegation, problem‑solving and real‑time decision‑making abilities.
• Strong planning skills.
• Willingness to learn and adapt.

Required skills

• Standard recipes
• Proper preparation
• Knowledge of food products
• Working knowledge of automated machines in kitchen

What we offer

• A friendly, positive work environment with over 45,000 diverse colleagues.
• Opportunities to contribute to a leading regional hospitality brand.
• Supportive leadership model focused on growth and employee well‑being.