Chef de Partie
Job Qualifications
- Diploma or certification in Culinary Arts, Kitchen Production, or a related field is preferred.
- Minimum of 2 years' experience as a Chef de Partie or 3–4 years' experience as a Demi Chef de Partie or Commis Chef in a luxury hotel or high-quality restaurant.
- Previous experience with an international luxury hospitality brand is an advantage.
- Comprehensive knowledge of food preparation, kitchen operations, food safety, HACCP, and occupational health and safety standards.
- Strong organizational, communication, and leadership skills.
- Ability to work efficiently under pressure while maintaining high quality standards.
- Basic computer skills, including Microsoft Office and recipe management systems, are an advantage.
Key Areas of Responsibility
1. Operations
- Prepare, cook, and present dishes within the assigned kitchen section in accordance with hotel standards and approved recipes.
- Ensure consistency, quality, presentation, and portion control of all food produced.
- Organize and maintain the mise en place required for daily operations.
- Supervise and coordinate the activities of Commis Chefs and Demi Chefs within the assigned section.
- Monitor food quality, freshness, and storage to ensure compliance with food safety standards.
- Minimize food waste and support effective stock rotation and cost control.
- Maintain cleanliness, sanitation, and organization of the assigned kitchen section at all times.
- Ensure all kitchen equipment is used correctly, maintained properly, and any defects are reported promptly.
- Support the Sous Chef and Chef de Cuisine during daily operations and assist in other kitchen sections when required.
- Contribute to menu development, recipe consistency, and continuous improvement initiatives when requested.
2. Guest Service
- Support the delivery of exceptional culinary experiences by consistently producing high-quality food.
- Ensure all guest dietary requirements, allergies, and special requests are prepared accurately and safely.
- Work collaboratively with the Food & Beverage team to ensure timely and seamless service.
- Respond professionally to guest feedback and support the implementation of corrective actions where required.
3. Financial & Administration
- Support departmental cost control by minimizing waste and maximizing the efficient use of food, equipment, and resources.
- Assist in maintaining appropriate stock levels and participating in inventory activities as required.
- Follow hotel purchasing, receiving, and food storage procedures.
4. Leadership & Development
- Train, coach, and support junior kitchen colleagues to ensure consistent culinary standards.
- Promote teamwork and maintain positive working relationships within the kitchen and across departments.
- Ensure colleagues comply with hotel policies, grooming standards, hygiene requirements, and food safety regulations.
- Lead by example by demonstrating professionalism, accountability, and GHM's values.
5. Policies, Health & Safety
- Comply with all hotel policies, procedures, and grooming standards.
- Maintain the highest standards of food hygiene, sanitation, and occupational health and safety.
- Ensure compliance with HACCP, local food safety legislation, and hotel standards.
- Follow fire, emergency, and security procedures at all times.
- Carry out any other reasonable duties assigned by the Executive Chef, Chef de Cuisine, or Sous Chef.