Chef de Partie (Hot Kitchen)

Chef de Partie (Hot Kitchen)

The Chef de Partie (Hot Kitchen) is responsible for overseeing the daily operations of the assigned hot kitchen section, ensuring the consistent preparation and presentation of high-quality dishes in accordance with hotel standards and recipes. The role includes supervising and guiding junior kitchen staff, maintaining food safety and hygiene standards, controlling food costs, and contributing to menu development while ensuring smooth kitchen operations and exceptional guest satisfaction.

Food Preparation & Production

Prepare, cook, and present hot dishes according to hotel recipes, quality standards, and established cooking techniques.

Ensure all dishes are prepared consistently, attractively, and served on time.

Monitor food quality, taste, texture, temperature, and presentation before service.

Maintain proper mise en place and ensure readiness for all meal periods.

Handle various cooking methods, including grilling, roasting, sautéing, frying, boiling, steaming, and braising.

Assist in developing seasonal menus, special promotions, and new dishes.

Kitchen Operations

Manage the assigned hot kitchen section efficiently during daily operations.

Supervise, train, and support Commis Chefs and kitchen apprentices.

Coordinate with other kitchen sections to ensure smooth and timely food production.

Maintain cleanliness and organization of workstations, equipment, and storage areas.

Ensure proper use, handling, and maintenance of kitchen equipment.

Monitor food preparation and service flow to ensure operational efficiency.

Food Safety & Hygiene

Comply with HACCP, food safety regulations, and hotel hygiene standards.

Monitor proper food storage, labeling, rotation (FIFO), and temperature control.

Ensure personal hygiene and sanitation standards are maintained by all team members.

Prevent cross-contamination through proper food handling and preparation practices.

Participate in food safety audits and hygiene inspections.

Inventory & Cost Control

Monitor stock levels and inform supervisors of purchasing requirements.

Minimize food waste through proper portion control and stock management.

Assist in inventory counts and food cost control initiatives.

Ensure efficient utilization of ingredients to achieve food cost targets.

Monitor the quality and freshness of ingredients used in daily production.

Teamwork & Communication

Foster a positive and collaborative working environment.

Participate in daily briefings and departmental meetings.

Communicate effectively with service teams to ensure smooth food delivery and guest satisfaction.

Assist colleagues and other kitchen sections during busy periods when required.

Provide guidance and support to junior kitchen team members.

Health & Safety

Follow all workplace health and safety procedures.

Report maintenance issues, equipment malfunctions, and safety hazards promptly.

Ensure safe handling of kitchen equipment, hot surfaces, sharp tools, and hazardous materials.

Maintain a safe and organized working environment at all times.

Qualifications

• Qualifications & Experience

• Diploma or Certificate in Culinary Arts or a related field is preferred.

• Minimum 2–3 years of experience as a Chef de Partie or strong Demi Chef de Partie in a hotel or restaurant.

• Strong knowledge of international and local cuisine, hot kitchen operations, cooking techniques, ingredients, and food presentation.

• Good knowledge of various cooking methods, including grilling, roasting, sautéing, frying, boiling, steaming, and braising.

• HACCP or Food Safety Certification is preferred.

• Good understanding of food cost control, portioning, and inventory management.

• Basic computer skills