Chef De Partie

Roles and responsibilities

Members ofthe Kitchen Department are responsible for ensuring that all visitors to thehotel are delighted by the quality, creativity, and variety of our food andbeverage offerings in every area of the hotel, and that F& B is regarded asa strong point of differentiation for the hotel in its local market.A Chef de Partie is responsible for the oversight of all culinary dishes thatare prepared in their section. Because of this, a successful Chef de Partiemust be very knowledgeable about their specialty, as well as culinary functionsin general. A person in this role must also be very organized and comfortableworking in a high-pressure environment. A Chef de Partie must also be able togive orders within their section, as well as reliably carry out orders handeddown to them by the Sous Chef and Head Chef.
Station Management: Oversee and manage a specific section of the kitchen (e.g., Grill, Sauté, Pastry, Sauce, Larder, etc.). Ensure that all dishes are prepared to order and meet the restaurant’s quality standards.
Food Preparation: Prepare ingredients, mise en place (prepping and arranging ingredients), and ensure that everything needed for cooking is readily available. Ensure that all dishes are cooked and plated according to recipe specifications and presentation standards.
Cooking: Execute the cooking of dishes in your designated section, ensuring consistency in taste, texture, and presentation. Monitor cooking times and temperatures for quality control.
Team Coordination: Work closely with other chefs and kitchen staff to ensure smooth communication and efficient operation in the kitchen. Assist and support junior chefs (Commis) and trainees.
Maintaining Cleanliness: Maintain a clean and organized workstation at all times, following food safety and hygiene standards. Ensure that your section is always stocked and clean, and assist in cleaning duties at the end of shifts.

Desired candidate profile

Bachelor’s Degree or any culinary degree
Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
Excellent leadership and interpersonal skills
Strongly committed to teamwork and customer service
Eye for detail to achieve operational excellence
Culinary Skills: Expertise in specific cooking techniques for your station (e.g., grilling, sautéing, baking, etc.), with the ability to adapt to different cuisines and cooking styles.
Presentation Skills: Ability to present dishes with an eye for detail, ensuring they are aesthetically pleasing and consistent with the restaurant’s standards.
Attention to Detail: Precision in following recipes, monitoring cooking times, and plating food to ensure consistency and quality in every dish.
Time Management: Ability to work efficiently under pressure, prioritize tasks, and manage time to ensure dishes are delivered promptly during service.
Teamwork: Excellent collaboration skills to work as part of a kitchen team, supporting colleagues and ensuring smooth communication with other sections.
Organization: Ability to maintain an organized workstation, keep track of ingredients, and manage mise en place effectively.
Problem-Solving: Ability to identify issues (e.g., ingredient shortages, equipment malfunctions) and take action to resolve them quickly without compromising quality.
Health and Safety Knowledge: Solid understanding of food safety regulations, including proper handling, storage, and cooking of ingredients to avoid contamination and ensure safe, high-quality food.
Creativity: Ability to contribute new ideas to the menu or improve on existing dishes while maintaining the restaurant’s culinary standards.
Adaptability: Ability to work in a fast-paced environment, adapt to changes, and remain calm under pressure, especially during busy shifts.