Chef de Partie (St Regis Budapest) Pre-opening

ST REGIS BUDAPEST

Combining timeless glamour with a vanguard spirit St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 55 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis Hotel in New York by John Jacob Astor IV at the dawn of the twentieth century the brand hasremainedcommitted to an uncompromising level of bespoke and anticipatory service forall ofits guests delivered flawlessly by the signature St. Regis Butler Service.

PPOSITION SUMMARY

The Chef de Partie is responsible for managing an assigned kitchen section and ensuring consistent high-quality food production in line with brand standards recipes and food safety requirements. This role acts as a key link between the Sous Chef / Chef de Cuisine and the kitchen brigade combining strong hands-on culinary execution with leadership organization and accountability for section performance. The Chef de Partie supports an exceptional guest experience through precision discipline and teamwork.

CORE RESPONSIBILITIES

Section Leadership & Culinary Execution

• Take full responsibility for the daily operation and performance of the assigned kitchen section.
• Prepare cook and present food items according to approved recipes quality standards and presentation guidelines.
• Ensure consistency in taste texture portioning and presentation throughout all service periods.
• Supervise and guide Commis Chefs and Cooks within the section ensuring tasks are executed correctly and efficiently.
• Lead by example during service maintaining focus pace and attention to detail.
• Execute special guest requests and approved menu substitutions when required.

Mise en Place & Kitchen Operations

• Plan prepare and organize mise en place to ensure smooth and efficient service.
• Set up maintain and break down the assigned workstation according to established standards.
• Monitor production levels to avoid shortages or excessive waste.
• Communicate proactively with the Sous Chef / Chef de Cuisine regarding production needs challenges or shortages.
• Ensure proper use and care of all kitchen tools and equipment within the section.

Food Safety Sanitation & Compliance

• Ensure strict adherence to HACCP guidelines and company food safety programs.
• Maintain correct food handling labeling dating storage and FIFO rotation practices.
• Monitor and record food and equipment temperatures as required.
• Ensure cold chain compliance including correct thawing and storage procedures.
• Identify and report any food safety quality or equipment issues immediately to senior kitchen leadership.
• Maintain cleanliness and sanitation of the section including tools equipment and storage areas.

Teamwork Training & Communication

• Train coach and support junior team members within the section.
• Promote a positive professional and respectful kitchen culture.
• Communicate clearly and professionally with kitchen and service teams during service.
• Inform Food & Beverage service staff of menu specials changes or out-of-stock items as directed.
• Support overall kitchen operations by assisting other sections when required.

Safety Professional Standards & Conduct

• Follow all company safety security and emergency procedures.
• Report accidents injuries unsafe conditions or maintenance needs promptly.
• Use kitchen tools equipment and PPE safely and correctly.
• Maintain a clean hygienic and professional appearance at all times.
• Protect company assets and maintain confidentiality of proprietary information.

Physical Requirements

• Stand walk and perform repetitive tasks for extended periods during work shifts.
• Bend reach twist stoop lift carry push and pull items up to 25 lbs (11 kg) without assistance.

CRITICAL COMPETENCIES

Technical & Culinary Skills

• Strong knowledge of classical and modern cooking techniques relevant to the assigned section.
• Ability to operate kitchen equipment safely and efficiently.
• Understanding of food storage rotation and temperature control standards.

Leadership & Interpersonal Skills

• Ability to supervise guide and motivate junior kitchen team members.
• Strong teamwork communication and collaboration skills.
• Calm focused and professional demeanor under pressure.

Organization & Quality Focus

• Excellent mise en place planning and time management skills.
• High attention to detail and commitment to quality and consistency.
• Ability to multitask and prioritize in a fast-paced environment.

PREFERRED QUALIFICATIONS

• Technical trade or vocational school qualification in culinary arts preferred.
• Minimum of 3 years relevant kitchen experience including experience managing a section.
• Previous luxury hotel or high-end restaurant experience preferred.