Job Title

Chef De Partie

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Job Description

Company Introduction

Our client is a leading operator in the hospitality industry.

Job Responsibilities and Duties

  • To deputize in the Sous Chef’s absence and take charge of the kitchen when directed to do so;
  • To ensure that any anticipate shortages are communicated promptly to the Sous Chef or the Head Chef;
  • To ensure that all dishes are being prepared to the correct recipe and to the correct quantity and served to the specifications set on the menu;
  • To ensure that all dishes reach the hot plate or passé correctly garnished, the correct portion and size, presented on the prescribed serving dish in the presented manner;
  • To ensure that junior cooks and trainees receive the right training and optimum guidance;
  • To attend training courses and seminars as and when required;
  • To work in all corners of the kitchen for further personal knowledge and improvement;
  • To ensure that all sections of the kitchen, including storage areas are kept clean at all times;
  • To maintain On Going “Clean as you Go” Practices and take environmentally friendly initiatives;
  • The Chef de Partie is welcome to come up with innovative ideas as regards to new menu dishes and/ or specialities;
  • To ensure that all stocks are kept under optimum conditions;
  • To be efficient, caring and friendly in all communications when dealing with guests and colleagues;
  • To strive to study management subjects in preparation for future advancement;
  • Enhancing and maintaining the kitchen product by actively communicating with superiors;
  • Ensure all security incidents & accidents are always logged in a timely manner and brought to the attention of the direct manager;
  • Be familiar with HACCP Standards and Health & Safety Regulations as stipulated by Law;
  • Demonstrate understanding and awareness of all policies and procedures;
  • Being familiar with emergency and evacuation procedures;
  • The employee is also expected to perform any duties as per operations requirements as instructed by the Head Chef.


  • Candidate must have experience working in a similar environment for at least 1-2 years.

Personal Skills

  • Be proactive to the needs of the Kitchen operation, and anticipate any shortcomings;
  • Team worker and takes initiative and decisions when not supervised;
  • A good standard of education;
  • Fluency in English (Both written and spoken);
  • Willing to work flexible hours.
Tags: Communication, Diploma in Hotel Management, Health and Safety, Training

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