Chef de Partie - Asian
Core
Plan and coordinate kitchen activities, manage inventory and food costs, and oversee the preparation of dishes according to recipes and standards for an Asian culinary section.
Role type
Chef de Partie (Asian)
Builds
Food products for hotel dining
Domain
Hospitality / Culinary Arts
Required skills
Inventory management, team leadership, food cost analysis, recipe adherence, hygiene compliance, equipment operation, waste reduction, cross-departmental communication
Preferred skills
Experience in similar role, ability to train Commis chefs
Technologies
None stated
Responsibilities
Plan and coordinate team activities, maintain par stock levels, analyze food costs, monitor food presentation and quality, train Commis chefs, communicate with management on menu availability and guest feedback, ensure HACCP compliance
Seniority
Mid-level, hands-on IC
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