Chef de Partie - International Cuisine

About the role

The Chef de Partie – International Cuisine will lead a dedicated kitchen section within a luxury hotel environment, preparing a diverse range of global dishes to the highest standards. You will be responsible for the full production cycle, from mise en place to plating, while ensuring food safety and guest satisfaction.

Key responsibilities

• Manage the assigned kitchen section, coordinating preparation, production and service across all meal periods.
• Prepare and present international dishes according to approved recipes, portion sizes and presentation guidelines.
• Plan and complete daily mise en place based on forecasted business levels.
• Supervise, train and mentor Demi Chefs de Partie, Commis Chefs and other junior staff.
• Monitor stock levels, control portions, minimise waste and communicate purchasing needs.
• Ensure all food items are correctly labelled, dated, stored and rotated in line with HACCP procedures.
• Handle dietary requirements, food allergies and special guest requests safely.
• Maintain a clean, organised and hygienic work area throughout service and closing.

Required profile

• Diploma or certificate in Culinary Arts, Professional Cookery or a related discipline.
• Minimum 3–4 years of relevant culinary experience, including section management in a luxury hospitality setting.
• Strong knowledge of international ingredients, flavour profiles and both traditional and contemporary cooking techniques.
• Proven ability to supervise and train junior chefs while maintaining consistency and quality during busy periods.
• Excellent understanding of food safety, HACCP, allergen management and kitchen hygiene standards.

Required skills

• Quality Control
• Sanitation
• Portion Control
• Cooking Techniques
• Food Safety
• Allergen Management
• Food Preparation
• International Cuisine
• HACCP