Chef de Partie – Hotel Kitchen

About the role

The Chef de Partie will prepare and cook a variety of dishes in a fast‑paced hotel kitchen, ensuring high standards of quality, presentation, and safety. You will work closely with the culinary team to support daily operations and special menu items.

Key responsibilities

• Prepare special meals, cold foods and substitute items according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters, and manage food thawing and storage.
• Maintain food logs, monitor portion sizes, garnish, and overall food quality.
• Communicate assistance needs during busy periods and inform the Chef of excess items for daily specials.
• Notify Food & Beverage staff of menu specials and out‑of‑stock items.
• Assist management with hiring, training, scheduling, evaluating and coaching staff.
• Follow all company, safety and security policies, report maintenance needs and ensure a clean, professional appearance.

Required profile

• Technical, trade or vocational school degree.
• At least 3 years of relevant kitchen experience.
• No prior supervisory experience required.
• Ability to stand, walk or sit for extended periods and lift objects up to 25 lb.
• Clear, professional communication skills and ability to work as part of a team.