Chef de Partie (In Room Dining)

About the role

The Chef de Partie (In Room Dining) will be responsible for preparing and presenting high‑quality meals for guests staying in rooms. This role supports the Food & Beverage team by ensuring consistent culinary standards and timely service in a hotel environment.

Key responsibilities

• Prepare special meals, substitute items, and cold foods according to recipes and presentation standards.
• Regulate temperature and operation of ovens, broilers, grills, and roasters.
• Thaw frozen items in refrigeration and maintain proper food storage.
• Ensure correct portioning, arrangement, garnish, and overall food quality.
• Maintain food logs and monitor quantity of prepared food.
• Communicate assistance needs during busy periods and inform chefs of excess items for daily specials.
• Update service staff on menu specials and out‑of‑stock items.
• Adhere to company safety, security, and hygiene policies, reporting any incidents or maintenance needs.
• Support hiring, training, scheduling, and coaching of team members as required.

Required profile

• Technical, trade, or vocational school degree related to culinary arts.
• Minimum of 3 years of relevant culinary experience.
• No prior supervisory experience required.
• No specific license or certification required.

Required skills

• Operation of ovens, broilers, grills, and roasters.
• Food safety and hygiene compliance.
• Food logging and inventory awareness.
• Ability to prepare and present meals according to standardized recipes.