The Chef de Partie is responsible for overseeing an assigned kitchen section, ensuring smooth food production, consistent quality, hygiene, and efficient team performance.

Key Responsibilities:

• Plan and supervise food production, mise en place, and daily tasks within the assigned kitchen section.
• Prepare dishes according to menus, recipes, and hotel quality standards.
• Check food quality, taste, presentation, and appropriate storage temperatures.
• Review bookings, advance orders, guest allergies, and special requirements before service.
• Supervise and guide Cooks and Assistant Cooks and provide clear instructions.
• Manage requisitions, stock flow, labelling, and proper storage of food products.
• Maintain cleanliness and organization of the kitchen section before, during, and after service.
• Follow HACCP, food safety, hygiene, health, and safety procedures at all times.
• Monitor and minimize food waste, breakage, and unnecessary costs.
• Maintain accurate stock records and follow approved recipes and costing standards.
• Support buffet presentation, food presentation trends, and special events when required.
• Assist with training and development of new and existing kitchen team members.
• Support other kitchen outlets when required and ensure smooth shift handovers.
• Maintain professional grooming, attendance, teamwork, and conduct.
• Participate in departmental meetings, training, and food waste management initiatives.
• Comply with hotel policies, procedures, and applicable employment regulations.