Chef de Partie
Core
Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in designated outlets, adhering to standards and plating guide specifications.
Role type
Chef de Partie (Senior IC)
Builds
Menu items and specials for hotel outlets
Domain
Hospitality / Culinary Arts
Required skills
Food safety compliance, kitchen equipment operation, station management, staff training and supervision, inventory and waste management, standardized recipe adherence, multi-station proficiency
Preferred skills
Luxury hotel experience, creative food passion, high-pressure environment adaptability
Technologies
Kitchen equipment, standardized recipes
Responsibilities
Direct, train, and monitor performance of Commis and Demi Chef de Partie; maintain organization, cleanliness, and sanitation of work areas; anticipate guest needs and respond promptly; review daily production sheets with Sous Chef; prepare and delegate production of food items; operate kitchen equipment safely; ensure proper rotation, labeling, and storing of food to reduce waste; participate in training of culinary skills to junior staff; adhere to standardized recipes; execute station opening and closing procedures; prepare food product lists for Sous Chef approval; ensure compliance with health and safety initiatives and environmental policies
Seniority
Mid-Senior, hands-on IC with supervisory duties