Chef De Partie

The Chef de Partie will oversee the preparation and production of food within the assigned kitchen section, ensuring that dishes are prepared according to established recipes, presentation guidelines, food safety requirements, and quality standards.

The role will organize daily mise en place, supervise assigned kitchen personnel, monitor food quality and portion control, maintain cleanliness and sanitation, and support inventory and stock monitoring. The position will also coordinate with other kitchen sections to ensure the timely and consistent preparation of food for restaurant, banquet, and room service operations.

Qualifications

• Degree, diploma, or certification in Culinary Arts, Hotel and Restaurant Management, or a related field is preferred
• At least 2 to 3 years of experience in a hotel, restaurant, or high-volume kitchen environment
• Strong knowledge of food preparation techniques, kitchen operations, portion control, and food safety standards
• Experience in pastry preparation or bar food preparation is an advantage
• Ability to supervise junior kitchen personnel and manage an assigned kitchen section
• Creative, organized, detail-oriented, and able to work efficiently under pressure
• Willing to work on shifting schedules, weekends, and holidays