Chef de Partie
Core
Lead a kitchen station and supervise cooks to ensure high-quality food production and efficient service execution.
Role type
Chef de Partie (Kitchen Supervisor)
Builds
Prepared dishes and food service for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Team leadership, menu knowledge, quality control, inventory management, sanitation compliance, station management, guest feedback integration
Preferred skills
Proactive delegation, sustainability practices, shift planning
Technologies
None
Responsibilities
Supervise and delegate tasks to Cook positions, ensure food preparation meets recipes and standards, maintain kitchen cleanliness and equipment, monitor food safety logs, manage product rotation to minimize waste, communicate with Chefs regarding guest feedback, uphold sustainability procedures
Seniority
Mid-level, hands-on IC
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