Chef De Partie

Key Responsibilities

The Chef De Partie will oversee daily kitchen and pizza production operations ensuring adherence to SOPs, food quality parameters, and hygiene compliance. This includes monitoring food preparation and production processes, performing routine quality inspections, and promptly addressing any quality or operational challenges by identifying root causes and implementing corrective measures. Collaboration with Food Coaches, Trainers, and management is essential to sustain operational excellence.

Leading by example, the Chef De Partie will guide, inspire and develop Trainers and team members, fostering a culture centered on accountability, collaboration, ongoing learning, and growth mindset. The role involves supporting morale-building efforts and retention strategies.

Managing training activities internally is a crucial function, ensuring that educational programs meet quality standards. This involves supporting skill certification and career progression plans for kitchen and pizza employees, identifying training needs, and working with Management and HR to develop structured coaching and mentoring initiatives aimed at enhancing team skills and performance.

Workforce management responsibilities include preparing work schedules, manpower allocation, and shift planning while ensuring even task distribution and consistent operational readiness across shifts. The Chef De Partie also monitors attendance, punctuality, and workplace discipline closely.

Oversight of ingredient requisition, storage procedures, stock management, and inventory control to minimize waste and control costs is critical. This includes maintaining accurate inventory records and promoting best storage practices as per company policies.

Ensuring strict adherence to food safety, sanitation, hygiene, and labor safety regulations is a non-negotiable aspect of this position, maintaining zero tolerance towards violations. Accurate documentation of operational records, quality checks, and compliance paperwork is mandatory, alongside discretion in handling confidential personnel and operational information.

Qualifications

• Completion of High School education is required.
• Additional qualifications in culinary arts, hospitality, or technical fields will be an advantage.
• Excellent English communication skills are essential.
• Comprehensive knowledge of kitchen operations, pizza production, food safety standards, and standard operating procedures is required.
• Proficient in operational reporting and training management systems.
• Possess at least 4 to 6 years of experience in food and beverage or kitchen roles, including leadership or supervisory duties.
• Demonstrated capability in overseeing kitchen operations, improving food quality, team leadership, and conducting training sessions.
• Experience working in high-volume restaurant settings is preferred.
• Strong leadership history with a focus on coaching, quality control, and driving operational excellence.