Chef De Partie (Full Time)
Core
Execute food preparation and station management for a la carte and buffet menus in a luxury hotel setting, ensuring safety and service standards.
Role type
Mid-level hands-on IC Chef de Partie
Builds
Food items for hotel dining services
Domain
Hospitality + Culinary Arts
Required skills
La carte cooking, production cooking, station management, food safety compliance, kitchen equipment operation, shift operations, supervisory experience
Preferred skills
Luxury hotel experience, Red Seal Certificate or equivalent, ability to work under pressure
Technologies
Commercial kitchen equipment
Responsibilities
Prepare and delegate food production, ensure menu consistency, operate kitchen equipment safely, manage station opening/closing, maintain food safety standards, participate in shift briefings
Seniority
Mid-level, hands-on IC
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