Chef de Partie

About the role

The Chef de Partie will work in the hotel kitchen to prepare and present high‑quality meals for guests. This full‑time position requires strong culinary skills, attention to detail, and the ability to maintain food safety standards.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters and monitor food quality and quantity.
• Thaw frozen items, ensure proper portioning, garnish, and maintain food logs.
• Communicate with the Chef about excess stock, daily specials and out‑of‑stock items.
• Assist in hiring, training, scheduling and evaluating kitchen staff as needed.
• Follow all company safety, security and uniform policies and report any hazards.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• At least three years of relevant kitchen experience.
• No prior supervisory experience required.
• Ability to work standing for long periods and lift objects up to 25 lb.

Required skills

• Food preparation and cooking techniques.
• Operation of ovens, broilers, grills and roasters.
• Food safety and temperature control.
• Maintaining food logs and portion control.