Chef De Partie

Job Overview

Responsibilities

• Manage a specific kitchen section during preparation and service.
• Prepare, cook, and present dishes according to established recipes and luxury presentation standards.
• Supervise, train, and motivate Commis and Demi Chef de Partie team members.
• Ensure food quality, taste, and consistency meet Raffles & Fairmont expectations.
• Maintain strict adherence to HACCP, food safety, and hygiene standards.
• Control food costs by minimizing waste and ensuring proper stock handling (FIFO).
• Assist in menu planning, recipe development, and new dish trials when required.
• Coordinate with other kitchen sections to ensure smooth service operations.
• Ensure cleanliness, organization, and proper maintenance of kitchen equipment.
• Follow hotel policies, grooming standards, and health & safety regulations.

Requirements

• Proven experience in kitchen management.
• Ability to prepare and present dishes according to established recipes and luxury presentation standards.
• Experience in supervising and training junior chefs.
• Knowledge of food safety and hygiene standards.
• Ability to maintain strict adherence to HACCP standards.
• Experience in food cost control and inventory management.
• Ability to assist in menu planning and recipe development.
• Experience in coordinating with other kitchen sections.
• Ability to maintain cleanliness and organization in the kitchen.
• Knowledge of hotel policies and grooming standards.
• Adherence to health and safety regulations.
• Experience in leading and developing junior chefs.

Qualifications

• Proven experience in kitchen management.
• Ability to prepare and present dishes according to established recipes and luxury presentation standards.
• Experience in supervising and training junior chefs.
• Knowledge of food safety and hygiene standards.
• Ability to maintain strict adherence to HACCP standards.
• Experience in food cost control and inventory management.
• Ability to assist in menu planning and recipe development.
• Experience in coordinating with other kitchen sections.
• Ability to maintain cleanliness and organization in the kitchen.
• Knowledge of hotel policies and grooming standards.
• Adherence to health and safety regulations.
• Experience in leading and developing junior chefs.

Skills

• Kitchen management.
• Food preparation.
• Food presentation.
• Food safety.
• HACCP.
• Menu planning.
• Recipe development.
• Team leadership.
• Training and development.
• Food cost control.
• Inventory management.
• Kitchen equipment maintenance.