Chef de Partie – Hotel Kitchen

About the role

The Chef de Partie will work in the hotel kitchen to prepare and cook dishes according to established recipes, standards and visual guides. Reporting to the Sous Chef, this role supports daily operations, product development and team training while ensuring high‑quality output and strict hygiene compliance.

Key responsibilities

• Prepare food efficiently, economically and hygienically following standard recipes and plating guides.
• Assist the Sous Chef in day‑to‑day kitchen operations and maintain high standards of food preparation and presentation.
• Plan, prepare and implement high‑quality food and beverage items for all restaurant outlets and off‑site events.
• Maintain cleanliness, hygiene and all HACCP requirements throughout the kitchen.
• Support inventory taking, monitor portion control, costing and food quality.
• Collaborate with the Stewarding department to minimise breakages and ensure equipment cleanliness.
• Respond promptly to guest requests and adapt to menu changes or special events.

Required profile

• High school diploma or equivalent culinary qualification.
• Minimum 3 years experience in a 5‑star hotel or high‑standard restaurant.
• At least 1 year experience as a Demi Chef or equivalent in an international brand hotel.
• Demonstrated ability to work under pressure, maintain professionalism and support team members.

Required skills

• HACCP food safety knowledge.