Chef de Partie (1887 by André)
Core
Supervise kitchen operations to ensure highest food quality, cost control, and guest satisfaction in a fine dining setting.
Role type
Senior culinary team lead (Chef de Partie)
Builds
High-quality dishes and consistent dining experiences for guests
Domain
Fine dining / Luxury hospitality
Required skills
Food quality monitoring, cost control, team training and development, hygiene and sanitation enforcement, inventory management, menu costing, HACCP compliance
Preferred skills
Experience in celebrity chef restaurants, fine dining background, ability to work independently, initiative in dynamic environments
Technologies
Woks, pots, pans, slicers, mixers, blenders, cutters
Responsibilities
Monitor food quality and consistency; supervise kitchen operations and yield testing; enforce hygiene and sanitation standards; train and onboard new hires; control food costs and portioning; maintain equipment and storage standards
Seniority
Senior, hands-on IC