Job Title:
Chef de Partie
Qualifications & Experience:
Diploma or Certification in Culinary Arts or Hotel Management
3–6 years of professional kitchen experience, including experience as a Demi Chef de Partie or similar role
Experience in hotels, fine dining restaurants, or large-scale catering operations preferred
Knowledge of international cuisines is an advantage
Responsibilities:
Manage and oversee a specific kitchen section (e.g., hot kitchen, cold kitchen, pastry, grill)
Prepare, cook, and present dishes according to set standards and recipes
Supervise and train Commis Chefs and kitchen assistants within the section
Ensure food quality, portion control, and presentation consistency
Maintain hygiene, cleanliness, and food safety standards (HACCP)
Assist in menu planning and daily mise en place
Minimize wastage and support cost control measures
Coordinate with other kitchen sections for smooth operations