Chef De Partie

QUALIFICATION & EXPERIENCE:

• Proven experience as a Chef de Partie or similar role in a professional kitchen
• Strong culinary skills and knowledge of food preparation and presentation
• Good leadership and communication skills
• Ability to work well under pressure and in a fast-paced environment
• Knowledge of food safety and hygiene regulations
• Flexibility to work various shifts, including weekends and holidays
• Culinary qualifications or certifications preferred

ROLES AND RESPONSIBILITIES:

• Prepare food, cook, and ensure quality control, including cutting and following HACCP standards
• Maintain daily mise en place (MEP) and prepare ingredients
• Lead by example in inspecting and cleaning food preparation areas
• Ensure safe personal hygiene, sanitary food-handling, HACCP compliance, proper labeling, and FIFO/FEFO practices
• Check taste, temperature, and presentation to maintain consistent quality and portion sizes
• Uphold the highest standards in daily food preparation
• Provide guidance and training to junior kitchen staff on cooking, food prep, and plating
• Follow strict purchasing procedures
• Stay updated on new products, recipes, and preparation techniques
• Have full knowledge of all menu items, daily specials, and promotions
• Adhere to recipes and stock management
• Ensure compliance with safety, health, security, loss control policies, and government regulations
• Be familiar with hotel fire, life safety, and emergency procedures
• Follow hotel food safety and hygiene standards (HACCP)
• Attend briefings, meetings, and trainings as required
• Maintain a high standard of personal appearance and hygiene
• Perform additional duties as assigned by management
• Foster effective inter-departmental relationships
• Actively share ideas, opinions, and suggestions
• Ensure efficiency in food preparation and execution
• Develop culinary knowledge and skills for career growth as a junior sous chef
• Guide and train junior colleagues daily to promote motivation and productivity