Chef de Partie (yi by Jereme Leung)
Core
Supervise assigned kitchen operations to ensure highest food quality, cost control, and guest satisfaction.
Role type
Chef de Partie (Kitchen Supervisor)
Builds
High-quality Chinese cuisine dishes for hotel guests
Domain
Hospitality / Fine Dining / Chinese Cuisine
Required skills
Food quality monitoring, cost control, inventory management, hygiene enforcement, team training, menu planning, HACCP compliance
Preferred skills
Culinary arts background, multicultural awareness, guest relationship building, sustainability focus
Technologies
Woks, pots, pans, slicers, mixers, blenders, cutters
Responsibilities
Monitor food quality and consistency; control food costs and portioning; enforce hygiene and sanitation standards; train and onboard culinary team members; manage inventory and reduce wastage
Seniority
Mid-level, hands-on IC
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