Chef de Partie – Culinary Specialist

About the role

The Chef de Partie will work in the hotel kitchen to prepare and present high‑quality dishes, supporting the culinary team in delivering consistent guest experiences. This role involves both hot and cold food preparation and close coordination with service staff.

Key responsibilities

• Prepare special meals and substitute items according to recipes, quality and presentation standards.
• Regulate temperature of ovens, broilers, grills, and roasters while monitoring food quality and quantity.
• Pull frozen items to thaw, maintain food logs, and ensure proper portioning, arrangement, and garnish.
• Communicate with the Chef and service staff about menu specials, out‑of‑stock items, and excess food for daily specials.
• Prepare and cook both hot and cold foods, following food preparation checklists.
• Assist management with hiring, training, scheduling, and coaching kitchen staff while adhering to safety and company policies.

Required profile

• Technical, trade or vocational school degree.
• Minimum three years of relevant culinary experience.
• No prior supervisory experience required.
• No specific license or certification required.