Chef De Partie

Roles and responsibilities

1. Advanced Cooking Techniques

• Description: A Chef de Partie must be proficient in the technical skills required for their specific section (e.g., sautéing, grilling, baking, butchering, or pastry work).
• Why It’s Important: High-level cooking skills are essential for producing high-quality dishes consistently and efficiently.

2. Attention to Detail

• Description: A Chef de Partie must ensure that every dish meets the establishment’s standards for taste, presentation, and portion control.
• Why It’s Important: Attention to detail ensures consistency and quality, which is critical for customer satisfaction and maintaining a good reputation.

3. Time Management and Multitasking

• Description: The ability to manage time effectively, prioritize tasks, and handle multiple orders or tasks simultaneously in a high-pressure kitchen environment.
• Why It’s Important: A Chef de Partie often works in a fast-paced kitchen, especially during peak service times. Good time management helps ensure that orders are completed on time and to a high standard.

4. Knowledge of Kitchen Equipment and Tools

• Description: Familiarity with a wide range of kitchen equipment (e.g., ovens, grills, fryers, knives, mixers) and how to use them safely and effectively.
• Why It’s Important: Proper knowledge of equipment ensures that the kitchen runs smoothly and that food is prepared to the correct standards.

5. Team Leadership and Staff Training

• Description: As a section leader, a Chef de Partie is responsible for guiding and training junior cooks or commis chefs working under them. This includes delegating tasks, providing feedback, and ensuring efficiency.
• Why It’s Important: Effective leadership promotes a harmonious work environment, keeps the kitchen running smoothly, and ensures staff members grow and improve their skills.

6. Menu Knowledge and Recipe Adherence

• Description: The Chef de Partie must know the menu and the recipes in their section inside and out. They need to follow recipes exactly and adapt to any changes in ingredients, preparation techniques, or presentation styles.
• Why It’s Important: Ensuring consistency in the preparation and presentation of dishes is essential for maintaining quality and customer satisfaction.

7. Plating and Presentation

• Description: Strong skills in presenting dishes in an appealing and aesthetically pleasing manner. This includes garnishing and arranging food for maximum visual impact.
• Why It’s Important: Plating is an integral part of the dining experience. A well-presented dish enhances customer enjoyment and reinforces the restaurant’s reputation.

8. Health and Safety Compliance

• Description: Understanding and adhering to health and safety standards, including food hygiene, sanitation, and safe food handling practices.
• Why It’s Important: Ensuring the kitchen complies with food safety regulations is crucial to prevent foodborne illness, maintain cleanliness, and protect both staff and customers.

Desired candidate profile

1. Managing a Specific Section of the Kitchen

• Description: The Chef de Partie is in charge of a specific section of the kitchen, such as the grill, pastry, fish, or sauces. They ensure that everything produced in their section is up to standard and that dishes are prepared efficiently and on time.
• Why It’s Important: Specializing in a section allows for greater expertise in that area and ensures consistency and quality in the kitchen.

2. Preparing and Cooking Dishes

• Description: Depending on the section they manage, the Chef de Partie is responsible for preparing and cooking dishes according to the menu, adhering to all recipes, and ensuring that all ingredients are fresh and properly prepared.
• Why It’s Important: The Chef de Partie ensures that the food coming out of their section is of the highest quality, consistent, and properly prepared.

3. Overseeing and Training Junior Staff

• Description: As a senior member of the kitchen, the Chef de Partie may be responsible for training, supervising, and delegating tasks to junior cooks, apprentices, or commis chefs in their section.

With the global growth of our brands, you will be an integral part of the Resort’s success and your role goes beyond developing potential relationships where you will be responsible for assisting the Chef de Cuisine in running the operations of our restaurant. Additionally, ensuring continuous quality and consistent standards to always provide enjoyable and extraordinary dining experience to our guests. Suitable candidate will be reporting directly to the Chef De Cuisine. He/she must have at least 1-2 years’ experience as a Chef De Partie or Demi Chef in an upscale luxury hospitality industry or five-star hotels. He/she must have strong attention to details, flexibility and must be able to work under pressure. Effective communication skill in English is a must.