Chef De Partie
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Role Overview
Full-time, on-site Chef de Partie position based in Limassol, Cyprus.
Manage a specific kitchen section and prepare and present dishes to established standards.
Organize mise en place, cook and plate menu items, and coordinate with other kitchen sections.
Maintain hygiene and safety practices while supporting consistent taste and quality.
Assist with junior staff training, menu development, stock monitoring, and food-cost control.
Collaborate with the Head Chef and Sous Chef to ensure smooth operations and timely service.
Key Skills for This Role
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Company Description
Glink Manpower Consultancy connects businesses with skilled talent across multiple industries.
The consultancy provides talent sourcing, industry-specific recruitment, and customized hiring solutions.
Role Description
Full-time, on-site Chef de Partie position based in Limassol, Cyprus.
Manage a specific kitchen section and prepare and present dishes to established standards.
Organize mise en place, cook and plate menu items, and coordinate with other kitchen sections.
Maintain hygiene and safety practices while supporting consistent taste and quality.
Assist with junior staff training, menu development, stock monitoring, and food-cost control.
Collaborate with the Head Chef and Sous Chef to ensure smooth operations and timely service.
Qualifications
- Solid Chef de Partie or similar kitchen experience, ideally in a hotel or high-volume restaurant.
- Strong knowledge of cooking techniques, food safety standards, and kitchen hygiene regulations.
- Ability to manage a kitchen section and maintain consistency under pressure.
- Teamwork and communication skills, including support for junior kitchen staff.
- Attention to food presentation and portion control.
- Flexibility to work evenings, weekends, and holidays as required.
- Culinary education or professional training is an advantage.
- Food-safety certifications and international or Mediterranean cuisine experience are pluses.
Responsibilities
- Manage a specific section of the kitchen.
- Prepare and present dishes to established standards.
- Organize mise en place and cook and plate menu items.
- Coordinate with other kitchen sections to support timely service.
- Maintain strict hygiene and safety practices.
- Assist in training junior kitchen team members.
- Contribute to menu development.
- Monitor stock levels and food costs.
- Collaborate with the Head Chef and Sous Chef to ensure smooth kitchen operations.
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