Senior Chef de Partie – Hotel Kitchen

About the role

The Senior Chef de Partie will lead the preparation of special and regular meals in the hotel kitchen, ensuring high standards of quality, presentation, and safety. This role supports the culinary team by managing food preparation processes, maintaining logs, and communicating with service staff.

Key responsibilities

• Prepare special meals, substitute items, and cold foods according to recipes and quality standards.
• Regulate oven, broiler, grill, and roaster temperatures and manage food thawing from freezer storage.
• Ensure proper portioning, arrangement, garnish, and maintain accurate food logs.
• Monitor food quality and quantity, inform the Chef of excess items for daily specials, and update service staff on menu specials and out‑of‑stock items.
• Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, and coaching kitchen staff.
• Follow all safety, security, and uniform policies, report maintenance needs, and maintain a clean, professional appearance.

Required profile

• Technical, trade, or vocational school degree.
• Minimum of 3 years of related culinary experience.
• No prior supervisory experience required.
• No specific license or certification mentioned.