Chef de Partie – Kitchen Operations

About the role

The Chef de Partie will organise kitchen operations, prepare and serve a variety of dishes, and supervise junior members of the kitchen brigade in a luxury hotel environment.

Key responsibilities

• Implement and practice HACCP standards throughout food preparation.
• Communicate courteously with guests and internal customers.
• Maintain effective employee relationships and ensure safety, first‑aid, fire and emergency procedures are followed.
• Prepare food, beverage, material and equipment in advance for service.
• Cook and present dishes according to the restaurant’s menu.
• Direct kitchen helpers, including commis, cooks, attendants and stewards.
• Conduct shift briefings in the manager’s absence and coordinate with the People Services Manager.
• Provide on‑the‑job training, record progress, 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; good English proficiency; additional languages a plus.

Required skills

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