Chef de Partie

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 hotel environment.

Key responsibilities

• Implement and practice HACCP and food safety standards.
• Prepare food, beverage, materials and equipment needed for service.
• Cook and plate dishes according to the restaurant’s menu.
• Direct kitchen helpers, including commis, cooks, attendants and stewards.
• Conduct shift briefings and ensure operational requirements are communicated when the manager is absent.
• Collaborate with the superior and People Services Manager to monitor staff performance.
• Provide on‑the‑job training, maintain 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 or banqueting experience is a plus.
• Fluent in the local language and good English skills; additional languages are beneficial.

Required skills

• HACCP certification.
• Computer literacy with ability to operate office equipment.
• Proficiency in Microsoft Office.

What we offer

• Opportunity to work in a prestigious international hotel brand.
• Professional development and training in a multicultural environment.