Chef De Partie

Our client is a hospitality and accommodation provider committed to delivering exceptional guest experiences through high-quality food outstanding service and operational excellence. The organization offers comfortable accommodation dining and event services while maintaining high standards of food quality hygiene and customer satisfaction.

We are seeking a skilled and passionate Chef de Partie to oversee a designated kitchen section and ensure the consistent preparation and presentation of high-quality meals. The ideal candidate will be responsible for food preparation maintaining kitchen standards supervising junior kitchen staff within their section and supporting the overall efficiency of kitchen operations.

• Manage and oversee a designated section of the kitchen ensuring smooth daily operations

• Prepare cook and present dishes according to established recipes and quality standards

• Ensure food is prepared and served in a timely manner during service periods

• Maintain high standards of food quality presentation and portion control

• Monitor stock levels within the assigned section and communicate replenishment needs

• Assist in receiving inspecting and storing food supplies appropriately

• Ensure compliance with food safety hygiene and sanitation regulations

• Minimize food wastage through proper planning storage and portion control

• Support the training and supervision of commis chefs and kitchen assistants

• Maintain cleanliness and organization of workstations equipment and storage areas

• Collaborate with other kitchen team members to ensure efficient service delivery

• Assist with menu preparation special events and catering requirements as assigned

• Report equipment faults maintenance needs or operational challenges promptly

• Perform any other duties as assigned by management

• Certificate Diploma or relevant training in Culinary Arts Food Production or Hospitality Management

• Minimum 2 years experience as a Chef de Partie or in a similar kitchen supervisory role

• Strong knowledge of food preparation techniques and kitchen operations

• Understanding of food safety hygiene and sanitation standards

• Ability to work efficiently in a fast-paced kitchen environment

• Experience in menu execution portion control and stock management

• Good communication and teamwork skills

• Professional appearance and strong work ethic

• Flexibility to work shifts weekends and public holidays as required

• Culinary skills and food preparation expertise

• Attention to detail and quality control

• Time management and organizational skills

• Ability to work under pressure

• Teamwork and collaboration

• Leadership and supervisory ability

• Problem-solving and decision-making skills

• Reliability accountability and professionalism

• Commitment to food safety and hygiene standards