Chef De Partie

About the role

The Chef De Partie will work under the Junior Sous Chef to prepare and cook menu items in an assigned section, ensuring compliance with HACCP standards and contributing to menu development and innovation.

Key responsibilities

• Plan, prepare, and cook dishes using correct ingredients and standards as directed by the Junior Sous Chef.
• Assist in menu development, staying aware of food trends and new service concepts.
• Conduct periodic inventory checks, manage leftovers, and minimize waste.
• Collaborate on food costing, sales mix analysis, and menu planning while maintaining kitchen productivity.

Required profile

• Relevant vocational, tertiary or trade qualification in culinary arts.
• Professional cooking certification and completion of an international brand or hotel apprenticeship.
• Minimum three years of experience in a pastry or similar kitchen section.
• Strong knowledge of food and beverage operations, food hygiene, and HACCP.
• Ability to supervise and train a diverse team in a high‑pressure environment.
• Excellent interpersonal communication skills.

Required skills

• HACCP compliance
• Food costing
• Inventory management
• Menu planning