Chef de Partie
Core
Supervise the preparation and production of all hot or cold food items for a hotel food and beverage outlet, ensuring quality, consistency, and efficient service execution.
Role type
Chef de Partie (Line Cook Supervisor)
Builds
Hot and cold food items for hotel guests
Domain
Hospitality / Food & Beverage
Required skills
Food preparation, team supervision, inventory management, food safety compliance, plating, portion control, service coordination
Responsibilities
Supervise the preparation and production of all hot or cold food items, coordinate activities of cooks and workers, plan and manage food quantities and plating requirements, maintain section cleanliness and efficiency, ensure food safety and property standards, assist the team during service periods
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