Chef de Partie

Responsible for managing the daily operations of the assigned kitchen section, ensuring food preparation and service meet the company’s standards for quality, taste, portion, presentation, hygiene, and food safety. The role also supervises junior kitchen staff, controls food usage and costs, and supports menu development to improve product quality and profitability.

• Manage the daily operations and workflow of the assigned kitchen section.
•  Prepare and cook food according to established recipes, quality standards, portion sizes, and presentation guidelines. 
•  Ensure consistency in taste, quality, portion, and presentation of all dishes. 
•  Supervise and guide Commis Chefs and junior kitchen staff within the assigned section. 
•  Ensure proper mise en place is completed before service and maintain an efficient workflow. 
•  Monitor food quality, freshness, storage, stock rotation, and FIFO procedures. 
•  Control ingredient usage, portion sizes, food costs, and minimize food waste. 
•  Prepare and maintain accurate food costing, including ingredient costs, yields, portions, and selling prices. 
•  Assist the Sous Chef and Executive Chef with menu planning, menu development, and menu re-engineering. 
•  Maintain high standards of hygiene, sanitation, and food safety in accordance with HACCP and company standards.

• Minimum 2 years of experience as a Chef de Partie or in a similar position in a hotel, villa, restaurant, or hospitality industry.
• Strong knowledge of food preparation techniques, cooking methods, and kitchen operations.
• Good understanding of food hygiene, sanitation, and HACCP standards.
• Able to maintain consistent food quality, taste, presentation, and portion control.
• Good knowledge of food costing, portion costing, and cost control.
• Understanding of menu planning and menu re-engineering to improve profitability and product performance.
• Able to monitor food usage, minimize waste, and maintain efficient kitchen operations.
• Strong leadership and teamwork skills with the ability to supervise and guide Commis Chefs.