Chef de Partie
Core
Manage a kitchen section to deliver high-quality dishes and maintain smooth service flow while controlling food and labor costs.
Role type
Chef de Partie (Kitchen Section Leader)
Builds
Production food items for dining guests
Domain
Hospitality / Culinary Arts
Required skills
Kitchen section management, Food cost control, HACCP compliance, Junior staff training, Food safety standards, Shift flexibility
Preferred skills
Commercial cookery certification, Safe food handling certificate
Technologies
None
Responsibilities
Manage kitchen section efficiency, Control food and labor costs, Maintain dish quality and presentation, Train junior kitchen staff, Ensure kitchen cleanliness and safety
Seniority
Mid-level, hands-on IC
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