Chef de Partie – Hotel Kitchen

About the role

The Chef de Partie will manage an assigned kitchen section, ensuring dishes meet NH Collection’s quality, hygiene and brand standards while supporting the Sous Chef and Executive Chef.

Key responsibilities

• Prepare, cook and present dishes according to approved recipes and presentation standards.
• Organise daily operation of the assigned kitchen section, maintaining portion control, taste and presentation.
• Maintain high standards of food safety, hygiene, HACCP and kitchen cleanliness.
• Monitor mise‑en‑place and ensure adequate preparation for daily service.
• Guide, train and support Demi Chefs and Commis Chefs within the section.
• Assist with stock control, proper food storage, FIFO procedures and waste minimisation.
• Report equipment maintenance issues and use kitchen equipment safely.
• Support senior culinary team during busy periods and special events.

Required profile

• Previous experience as a Chef de Partie or strong Demi Chef experience in a 4‑ or 5‑star hotel or quality restaurant.
• Culinary qualification or relevant professional training (preferred).
• Good communication and teamwork skills.
• Ability to work efficiently in a fast‑paced kitchen and flexible to work shifts, weekends and public holidays.

Required skills

• Food preparation and cooking techniques.
• Food safety and hygiene knowledge.
• HACCP standards.