Chef De Partie

About the role

The Chef De Partie will lead a designated section of our kitchen in Colombo, preparing and cooking dishes to the highest standards while ensuring consistency in taste and presentation. This full‑time, on‑site position works closely with the Head Chef and the rest of the kitchen team to deliver a seamless dining experience.

Key responsibilities

• Manage a specific kitchen station, overseeing preparation and cooking of menu items.
• Organise mise en place and maintain inventory levels for the assigned section.
• Support menu development and contribute ideas for new dishes.
• Ensure strict adherence to food safety and hygiene procedures.
• Collaborate with the Head Chef and other team members to maintain service flow.
• Train and mentor junior kitchen staff, promoting best practices.
• Maintain a clean, efficient and safe working environment.

Required profile

• Proven culinary experience in a professional kitchen, preferably hotels, restaurants or catering.
• Strong knowledge of food safety standards and kitchen best practices.
• Excellent communication and teamwork abilities.
• Ability to work under pressure during peak service periods.
• Formal culinary training or equivalent practical experience is preferred.
• Flexibility to work shifts, including evenings, weekends and holidays.
• Commitment to continuous learning and menu innovation.

Required skills

• Culinary techniques
• Mise en place
• Food safety compliance
• Inventory management