Chef de Partie

Role overview

We are looking for an enthusiastic and flexible kitchen professional who can help deliver excellent guest service through high-quality food preparation and creative problem-solving.

Key responsibilities

• Prepare daily mise en place and handle food production across the main kitchen and satellite stations.
• Work with the Sous Chef or Executive Chef to plan and complete everyday kitchen tasks.
• Carry out instructions from senior chefs and follow their guidance to finish assigned duties.
• Maintain strong standards of quality in daily prep and stay current with new ingredients, recipes, and cooking methods.
• Lead junior staff in their day-to-day kitchen tasks and support the setup and supervision of buffets and special events.
• Work with other kitchen sections to manage requirements, maintain cleanliness, reduce waste, and control costs.
• Review daily needs, event requirements, and any last-minute functions or changes.
• Coach and support team members every day to promote motivation and efficient working practices.

Education, experience, and skills

A formal kitchen apprenticeship or chef training program is required, along with prior experience in reputable establishments. Strong culinary ability is important, as is clear spoken and written English. You should also have practical knowledge of food preparation, presentation, and preservation.

Personal and professional qualities

The right candidate will be energetic, committed to great food, and focused on working closely with the service team to create memorable guest experiences. You should be positive, creative, dependable, and comfortable working in a multicultural environment and under pressure.

Additional competencies

• Hotel operations awareness
• Clear communication
• Business planning
• People supervision
• Respect for differences
• Operational oversight
• Team collaboration
• Flexibility and adaptability
• Customer orientation
• Results-driven mindset