Job Summary:

The Chef de Partie is responsible for overseeing a specific section of the kitchen, such as hot, cold, commissary, banquet, or butchery. He/She ensures food preparation and presentation meet the hotel's standards and hygiene regulations. Working closely with the Sous Chef and Executive Sous Chef, the Chef de Partie plays a key role in maintaining kitchen efficiency, mentoring junior staff, and delivering high-quality dishes in a timely manner.

General Responsibilities:

• Prepare and cook menu items within your designated section.
• Ensure food quality and consistency according to hotel standards.
• Supervise and train commis chefs and kitchen assistants.
• Maintain a clean and organized workstation, following hygiene and safety regulations.
• Collaborate with other kitchen sections to ensure smooth service flow.
• Monitor stock levels and report shortages or wastage.
• Ensure timely preparation of dishes during peak service hours.
• Assist in menu planning, daily specials, and new dish development.
• Uphold portion control and minimize food waste.
• Support the Sous Chef and Executive Chef in daily kitchen operations and team management.

Job Types: Full-time, Permanent

Benefits:

• Company Christmas gift
• Company events
• Employee discount
• Gym membership
• Opportunities for promotion
• Promotion to permanent employee
• Staff meals provided

Schedule:

• Shift system

Supplemental Pay:

• 13th month salary

Please refer to job description.