Chef de Partie - International Cuisine

About the role

The Chef de Partie – International Cuisine is responsible for managing an assigned kitchen section within a luxury hotel, delivering a diverse range of global dishes to consistently high standards.

Key responsibilities

• Manage the assigned kitchen section, ensuring smooth preparation, production, and service across all meal periods.
• Prepare and present a variety of international dishes according to approved recipes, portion sizes, and presentation standards.
• Plan and complete daily mise en place, forecasting business levels and preparing ingredients and equipment.
• Maintain consistency in quality, flavour, texture, temperature, portioning, and presentation of all dishes.
• Inspect freshness and quality of ingredients and report concerns to the Sous Chef.
• Supervise, train and guide Demi Chefs de Partie, Commis Chefs and junior colleagues.
• Monitor stock levels, control portions, minimise waste and communicate purchasing needs.
• Ensure compliance with food safety, HACCP, allergen management, sanitation and personal hygiene standards.

Required profile

• Diploma or certificate in Culinary Arts, Professional Cookery or related discipline.
• Minimum 3–4 years of relevant culinary experience, including managing a kitchen section in a luxury hospitality environment.
• 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 productivity.
• Solid understanding of food safety, HACCP, allergen management, portion control and kitchen hygiene standards.
• Well‑organized, quality‑focused with strong teamwork and communication skills.

Required skills

• Recipe testing
• Food preparation methods
• Sanitation
• Traditional and contemporary cooking techniques
• Allergen management
• HACCP
• Buffet concepts
• Menu development
• Kitchen hygiene standards
• Portion control
• Food safety
• International cuisine