Chef de Partie

We are hiring for a Chef de Partie to manage a designated section of the kitchen ensuring the consistent preparation and presentation of high-quality dishes in line with SLS luxury lifestyle standards. This role supports the Sous Chef in daily kitchen operations supervises Commis Chefs and contributes to delivering exceptional culinary experiences across all dining outlets including fine dining in-room dining and banqueting. The Chef de Partie leads by example maintaining culinary excellence operational efficiency and strict food safety standards at all times.

Key Responsibilities

• Manage a specific kitchen section ensuring consistency quality and presentation standards are met at all times.
• Prepare cook and present dishes to the highest standards during service.
• Ensure mise en place is completed efficiently prior to service periods.
• Support the Sous Chef in executing menus aligned with the restaurant concept seasonal availability and sustainability commitments.
• Monitor recipe adherence portion control and food quality consistency.
• Supervise train and support Commis Chefs within the assigned section.
• Provide ongoing coaching guidance and performance feedback to junior team members.
• Foster a positive respectful and high-performance kitchen culture.
• Assist in monitoring food costs portion control and waste reduction initiatives.
• Support inventory management stock rotation and ordering processes.
• Ensure efficient use of ingredients equipment and kitchen resources.
• Report equipment issues or maintenance needs promptly.
• Enforce strict adherence to food safety hygiene and sanitation standards.
• Ensure compliance with local health regulations and hotel policies.
• Maintain cleanliness and organization of the work station at all times.
• Work closely with the kitchen leadership team to ensure smooth daily operations.
• Collaborate with front-of-house teams to deliver seamless service and guest satisfaction.
• Support special dietary requirements VIP services and menu adjustments as required.
• Maintain a professional and visible presence during service.

Qualifications :

• Degree in Culinary Arts or related field preferred
• Experience in 5-star luxury hotel / high-quality standalone restaurant
• Minimum 5 years of culinary experience with at least 2 years in a Demi Chef de partie or similar supervisory role
• Proven track record in kitchen management and team leadership
• In-depth knowledge of food safety regulations and culinary techniques
• Strong organizational and time-management skills
• Passionate about food innovation and guest experience
• Physically able to stand for extended periods and lift up to 20kg

Remote Work :

No

Employment Type :

Full-time