The Chef de Partie is responsible for managing a specific section of the kitchen and ensuring the consistent preparation and presentation of high-quality dishes. This role supports the daily kitchen operations and contributes to maintaining high standards of food quality, hygiene, and teamwork.
What is in it for you:
- Manage and efficiently operate the assigned kitchen section
- Prepare, cook, and present dishes in accordance with established recipes and quality standards
- Ensure full compliance with food safety, hygiene, and HACCP regulations
- Supervise, train, and support kitchen brigade
- Assist with stock control, ordering, and reducing food waste
- Maintain high standards of cleanliness, organization, and food safety in the work area
- Work closely with the management of Kitchen to ensure smooth kitchen operations during service
- Contribute to menu development, recipe improvement, and daily mise en place
- Adhere to all health, safety, and company policies and procedures
- Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
- As one of the leaders in our Kitchen you will be expected to develop and coach our junior chefs, and provide them with learning opportunities and access to your experience and knowledge.