Chef de Partie

About the role

Assist the Chef de Cuisine and the Sous Chef in daily operations and step in for them when absent. Supervise kitchen staff to ensure high‑quality food preparation and deliver an excellent guest experience. Contribute to food cost control and uphold hygiene standards.

Key responsibilities

• Assign tasks to Demi Chefs and Commis Chefs and verify correct execution.
• Maintain employee relations, motivate the team and ensure smooth shift handovers.
• Complete HACCP forms, uphold hygiene standards and prevent cross‑contamination.
• Prepare and present high‑quality dishes, ensuring all mise‑en‑place is ready for service.
• Monitor food quality, storage conditions and control costs to improve gross profit margins.
• Report maintenance, safety and hazard issues and comply with hotel security and fire regulations.
• Assist in training staff according to company procedures and support other departments as needed.

Required profile

• 2‑3 years experience in a similar role within a five‑star hotel.
• Supervisory experience with a positive attitude and strong communication skills.
• Ability to work under pressure, both independently and as part of a team.
• Decision‑making capability and authority to administer disciplinary action.
• Good product knowledge and ability to produce checklists.
• Understanding of HACCP controls and a drive for results.
• Organised, disciplined, dedicated and loyal.

Required skills

• HACCP knowledge.
• Food safety standards.
• Food cost control.