Chef de Partie

About the role

The Chef de Partie will lead daily kitchen operations, preparing and serving a diverse menu while supervising junior brigade members. This position ensures high culinary standards, safety compliance, and seamless service in a luxury hotel environment.

Key responsibilities

• Organise kitchen workflow, prepare and serve dishes according to the menu.
• Supervise and mentor junior staff such as Commis, Cooks, Kitchen Attendants and Stewards.
• Implement and practice HACCP and other food‑safety procedures.
• Maintain courteous communication with guests and internal customers.
• Prepare food, beverage, material and equipment in advance of service.
• Conduct shift briefings in the manager’s absence and ensure operational requirements are known.
• Collaborate with the Superior and People Services Manager to monitor departmental performance.
• Deliver on‑the‑job training, keep progress records, and contribute to performance appraisals.

Required profile

• Gastronomic education certificate or equivalent (apprenticeship, diploma, BA/BSc).
• HACCP certification.
• Minimum 2 years of kitchen experience; international and banqueting experience preferred.
• Excellent oral and written skills in the local language and good English proficiency.
• Strong knowledge of food‑safety regulations and ability to work under pressure.

Required skills

• HACCP implementation.
• Computer literacy for culinary operations.
• Proficiency in Microsoft Office.