Chef de Partie

About the role

The Chef de Partie will lead a kitchen section, ensuring consistent quality and taste across all dishes. Working closely with the Sous Chef, this role oversees food preparation, safety standards, and team performance in an upscale hospitality environment.

Key responsibilities

• Direct, coach, and evaluate kitchen staff while supervising daily operations in any kitchen section.
• Prepare and follow company recipes, maintaining taste consistency and quality.
• Coordinate team tasks, assign duties, and conduct daily recipe reviews.
• Manage production levels, cost control, and electronic food requisitions.
• Ensure HACCP compliance and readiness for health inspections.
• Oversee food safety standards according to US, Canadian, Australian, and other regulations.

Required profile

• Minimum 8 years experience in upscale hotel, resort, cruise ship or convention banqueting service, with at least 2 years as Chef de Partie.
• Strong management, communication, and problem‑solving abilities in a multicultural environment.
• Superior customer service, team‑building, and conflict‑resolution skills.
• Knowledge of personalized service principles and guest satisfaction techniques.
• Intermediate computer skills and basic accounting understanding.

Required skills

• Culinary knowledge and mastery of culinary terminology.
• HACCP and food‑safety compliance.
• Recipe preparation and management.
• Intermediate proficiency with computer software (e.g., MS Office).
• Basic accounting principles (debits/credits, adjustments).