Chef de Partie

Responsibilities

• Check with Head Chef of all functions and special requirements, outlet preparation lists, and change of brands.
• Check on weekly function board.
• Check on monthly function forecast.
• Check function list net weight requirements up to 96 hours in advance.
• Check with chef any unusual requirements for basic products, i.e., imported products.
• Evaluate market lists before ordering.
• Order on market list and cross-check with chef.
• Inspect delivery for correct temperatures, quality, and correct count (weight), etc.
• Re-pack in correct containers.
• Separate for storage.
• Ensure correct and strict storage procedures.
• Produce brand product to list requirement.
• Ensure correct net weight count is correct.
• Ensure correct packaging.
• Ensure correct production date and end date are tagged.

• Understand and strictly adhere to the Rules & Regulations established in the employees’ handbook and the hotel’s policy on Fire, Hygiene, Health, and Safety.
• Report for duty punctually, wearing the correct uniform and nametag at all times.
• Maintain a high standard of personal appearance and hygiene at all times.
• Maintain a good rapport and working relationship with staff in the outlet and all other departments.
• Attend and contribute to all staff meetings, departmental and hotel trainings scheduled, and other related activities.

• Formal culinary education from a recognized institution (preferred).
• Minimum 1-2 years of experience in a similar role within a fine dining or 5-star hotel environment.
• Strong knowledge of cooking techniques and food safety standards (HACCP).
• Ability to create visually appealing dishes while maintaining consistency and quality.
• Leadership skills to supervise junior staff and communicate effectively with the team.