Job Description

Job Summary

The Chef de Partie is responsible for managing a specific section of the kitchen (such as grill, sauce, pastry, or larder). This role ensures high-quality food preparation, consistency, and presentation while supporting the overall kitchen operation.

Department: Kitchen / Food & Beverage

Reports To: Sous Chef / Head Chef

Responsibilities

Manage and oversee a designated kitchen section Prepare, cook, and present dishes according to recipes and standards Ensure food quality, taste, and presentation meet brand standards Supervise and train Commis Chefs and kitchen assistants Maintain cleanliness and organization of the work station Monitor stock levels and assist with ordering supplies Minimize food waste and control portioning Ensure compliance with food safety, hygiene, and health regulations Coordinate with other kitchen sections during service Assist the Sous Chef and Head Chef as required

Skills

Strong culinary skills in a specific kitchen section Good leadership and teamwork abilities Time management and ability to work under pressure Knowledge of food safety and hygiene standards (HACCP) Attention to detail and consistency Effective communication skills

Qualifications & Experience

Culinary diploma or professional cooking certification (preferred) 2-5 years of experience in a professional kitchen Prior experience as a Demi Chef de Partie or Commis Chef Knowledge of various cooking techniques and cuisines Working Conditions Long hours, including weekends and holidays Fast-paced and high-pressure environment
This position offers an engaging environment for passionate culinary professionals eager to refine their skills while contributing to a welcoming dining atmosphere.

Job Types: Full-time, Permanent

Pay: 24,420.00-35,140.88 per year

Work Location: In person