Chef de Partie

Requirements

Qualifications & Requirements

• Minimum 2–3 years of experience in a professional kitchen, preferably in a hotel, restaurant, or hospitality establishment.
• Diploma or degree in Culinary Arts, Food Production, or a related field is preferred.
• Proven experience in managing and supervising a specific kitchen section, such as hot kitchen.
• Strong knowledge of food preparation techniques, cooking methods, recipes, and presentation standards.
• Good understanding of food safety, hygiene, sanitation, and HACCP standards.
• Ability to maintain consistent food quality, portion control, and presentation.
• Capable of managing kitchen inventory, monitoring stock levels, and minimizing food waste.
• Strong leadership, communication, teamwork, and organizational skills.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Creative, detail-oriented, disciplined, and committed to maintaining high culinary standards.

Skills: HACCP, PPIC - Production Planning, Stock Control