Chef De Partie
Core
Plan and coordinate kitchen activities, manage inventory and food costs, and lead a team of Commis chefs to execute culinary standards.
Role type
Mid-level IC Chef De Partie
Builds
Food and beverage production for hotel guests
Domain
Hospitality / Culinary
Required skills
Inventory management, team leadership, food cost analysis, recipe adherence, hygiene compliance, equipment operation, waste reduction, staff training
Preferred skills
HACCP regulations knowledge, cost-effective resource utilization
Technologies
None stated
Responsibilities
Plan and coordinate team activities, maintain par stock levels, analyze food costs, train Commis chefs, monitor food presentation and hygiene, minimize food wastage, communicate with management on service issues
Seniority
Mid-level, hands-on IC
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