Chef de Partie
il y a 7 heures
Manage and oversee a designated kitchen section (e.g., hot kitchen, cold kitchen, pastry, grill).
Prepare, cook, and present dishes according to hotel standards and recipes.
Ensure consistency in food quality, taste, and presentation at all times.
Supervise and train commis chefs and kitchen assistants within the section.
Maintain strict compliance with food safety, hygiene, and sanitation standards (HACCP).
Monitor stock levels, minimize waste, and assist in inventory control.
Coordinate with Sous Chef and other kitchen sections to ensure smooth service.
Assist in menu development and special events when required.
Ensure proper use and maintenance of kitchen equipment.
Follow hotel policies, procedures, and grooming standards.
Desired Candidate ProfileCulinary diploma or relevant professional certification preferred.
Minimum 2 3 years of experience as a Chef de Partie or equivalent role in a 4 or 5-star hotel.
Strong knowledge of international cuisine and modern cooking techniques.
Proven ability to work under pressure in a fast-paced environment.
Good communication and team leadership skills.
Flexibility to work shifts, weekends, and public holidays.
Skills & Competencies
Excellent knife and cooking skills
Strong organization and time management
Attention to detail and quality
Team leadership and training ability
Knowledge of food cost control
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