Chef De Partie, Colleague Restaurant | One&Only Aesthesis, Athens

Job Summary The Chef de Partie, Colleague Dining is responsible for the preparation, production, and presentation of nutritious, high-quality meals for colleagues in accordance with established recipes, food safety standards, and operational requirements. The role ensures a consistently excellent dining experience for colleagues while maintaining the highest standards of hygiene, quality, cost control, and kitchen organization. Working closely with the Sous Chef, the Chef de Partie supports the efficient operation of the Colleague Dining facility and contributes to a positive and engaging workplace culture through exceptional food service.

Key Duties and Responsibilities Prepare, cook, and present meals for colleagues in accordance with approved menus, recipes, and quality standards. Ensure all food items are produced and served on time while maintaining consistency in taste, quality, and presentation. Support the planning and preparation of daily, weekly, and seasonal menus for Colleague Dining. Monitor food quality, portion control, and waste management to ensure cost-efficient operations. Maintain appropriate stock levels and assist with inventory control, ordering, and stock rotation using FIFO procedures. Ensure all ingredients received from stores or suppliers meet the required quality standards and report any discrepancies to senior kitchen management. Supervise, guide, and support Commis Chefs and kitchen assistants assigned to the Colleague Dining operation. Assist in training team members on food preparation techniques, hygiene practices, and departmental standards. Maintain a clean, organized, and safe working environment at all times. Ensure compliance with all food safety, HACCP, sanitation, and health and safety regulations. Monitor food storage temperatures, labeling procedures, and safe handling practices for all food items. Collaborate with the wider Culinary team to support special colleague events, celebrations, and engagement activities when required. Contribute ideas for menu improvements that enhance colleague satisfaction while remaining within budget. Assist with any other duties assigned by the Executive Chef, Executive Sous Chef, or Sous Chef.

Skills, Experience & Educational Requirements Diploma or certification in Professional Cookery or Culinary Arts from a recognized institution. Minimum of 2 years' experience as a Chef de Partie or similar role within a hotel, resort, staff cafeteria, or high-volume food service operation. Experience in buffet and large-scale catering production preferred. Good understanding of menu planning, food costing, and portion control. Strong knowledge of food safety regulations, HACCP principles, and kitchen hygiene standards. Ability to work efficiently in a fast-paced environment while maintaining attention to detail. Proven ability to supervise and train junior team members. Strong organizational and time management skills. Positive attitude with a passion for providing excellent service to colleagues. Good communication skills in English; Greek language skills are an advantage. Απαραίτητα Προσόντα: Παροχές: