Chef de Partie

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Description

Your Day-to-Day:

• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menus to ensure compliance with recipes and specifications.
• Prepares and cooks foods of all types, either regularly or for special guests/functions.
• Checks the quality of raw and cooked food products to ensure standards are met.
• Determines food presentation and creates decorative food displays.
• Recognizes superior quality in products, presentations, and flavor.
• Maintains proper food handling, preparation, and storage standards.
• Assists in estimating daily restaurant production needs.
• Assists in developing daily and seasonal menu items.
• Plans and manages food quantities and plating requirements across operations (e.g., restaurant, banquet, pastry shop).
• Ensures compliance with applicable laws and regulations (e.g., HACCP, OSHA, ASI, Health Department).
• Supervises kitchen shift operations, ensuring compliance with Food & Beverage policies, standards, and procedures.
• Supervises and coordinates activities of cooks and kitchen staff.
• Leads by example demonstrating integrity, professionalism, and teamwork.
• Personally prepares food items and fulfills specific requests as needed.
• Supervises and manages kitchen employees; understands positions well enough to cover absences.
• Encourages mutual respect and collaboration among team members.
• Ensures team productivity and cross-training for smooth daily operations.
• Clearly communicates expectations and provides support.
• Maintains open, collaborative relationships within the team.
• Assumes Sous Chef duties in their absence.
• Assists with daily line-up meetings in the Chef's absence.
• Sets and supports achievement of performance, budget, and team goals.
• Develops plans and priorities for daily kitchen operations.
• Understands kitchen's financial impact and manages to exceed budgeted targets.
• Investigates, reports, and follows up on employee accidents.
• Implements and upholds company safety standards.
• Ensures service quality exceeds guest expectations and enhances satisfaction/retention.
• Manages day-to-day operations to uphold service and product standards.
• Interacts with guests to gather feedback on food and service.
• Responds to guest complaints and issues effectively.
• Sets a positive example in guest relations and encourages the same from staff.
• Provides coaching, feedback, and support to staff for improved guest experience.
• Empowers employees to deliver excellent customer service.
• Highlights guest satisfaction in departmental meetings, with a focus on continuous improvement.
• Identifies team development needs and provides coaching or mentoring.
• Participates in training restaurant staff on menu knowledge and preparation techniques.
• Contributes to performance appraisals by providing relevant feedback.
• Uses available training tools to develop team skills.
• Assists in recruiting and hiring qualified team members.

Qualifications:

• Proven experience in supervising culinary operations within a high-volume, multi-outlet kitchen environment, with strong knowledge of food safety standards (e.g., HACCP, OSHA).
• Demonstrated ability to lead and develop kitchen teams, ensuring consistent food quality, guest satisfaction, and operational efficiency.