Chef de Partie – Culinary Team Leader

About the role

The Chef de Partie will lead a kitchen section, ensuring high‑quality food production while supporting the Sous Chef and senior management. This position requires deep culinary knowledge, strict adherence to food safety standards, and the ability to work across multiple stations.

Key responsibilities

• Direct, coach, supervise and evaluate team members in collaboration with the Sous Chef.
• Prepare and follow company recipes, maintaining consistent taste and presentation.
• Coordinate and delegate tasks for the assigned kitchen section, covering sauce, fish, roast, cold kitchen, and other stations as needed.
• Conduct daily recipe reviews, keep recipe folders organized, and manage electronic food requisitions.
• Monitor production levels, suggest cost‑control improvements, and ensure accurate delivery checks.
• Enforce HACCP and public health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) and prepare the area for inspections.
• Maintain personal appearance, uniform, and hygiene standards in line with company policy.

Required profile

• Minimum 8 years of experience in upscale hotel, resort, cruise ship or convention banqueting environments.
• At least 2 years previously held a Chef de Partie role.
• Strong management, communication, problem‑solving and decision‑making abilities.
• Excellent customer service, team‑building and conflict‑resolution skills.
• Good understanding of basic accounting principles and intermediate computer proficiency.

Required skills

• HACCP and food safety compliance.
• Recipe management and production planning.
• Intermediate computer software usage.
• Basic accounting concepts (debits/credits, adjusting entries).