I. BASIC PURPOSE / JOB BRIEF:

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring that dishes are prepared to the highest standards, and supervising junior kitchen staff. This role requires strong culinary skills, leadership abilities, and a commitment to maintaining high standards of food quality, hygiene, and safety.

II. MAJOR RESPONSIBILITIES AND DUTIES:

• Ensures that the dishes in the designated section are prepared, cooked, and presented to the highest quality standards.
• Maintains cleanliness and organization in the kitchen, ensuring that workstations are tidy  based on Hygiene standard.
• Ensures that all dishes are prepared to the establishment’s standards and are consistent in taste and presentation.
• Estimates daily production needs to prevent oversupply and ingredient spoilage.
• Updates all relevant hygiene records such as storage temperature logs, internal cooking temperature logs, etc.
• Collaborates with kitchen staff and the front-of-house team to ensure seamless service.
• Complies with and ensure that hygiene standards are being met, response to Corrective Action report needed.

III. JOB SPECIFICATIONS:

Educational Requirement:

• Culinary school diploma or equivalent

Experience Requirement:

• Minimum of 3 years culinary experience in Hotel industry

Skills and Attributes:

• Good communication and teamwork skills
• Strong knowledge of cooking techniques, kitchen equipment, and food safety standards
• Excellent organizational and multitasking skills including administrative task

Other Qualifications:

• The role requires flexibility and adaptability to changing demands and schedules.
• Shifts may vary, including mornings, evenings, weekends, and holidays.