Chef De Partie

Position Summary

• Responsible to deliver high quality, efficient, individualized and technically excellent food preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

Reporting Structure

• Reporting to the Executive Chef, Executive Sous Chef and Sous Chef.

Key duties include:

• Preparing and presenting menu items according to standardized recipes, guest preferences, and dietary requirements.
• Managing assigned kitchen stations, ensuring cleanliness, organization, and timely setup for service, buffets, and special events.
• Monitoring food quality, storage, inventory, and requisitions to minimize waste and control costs.
• Supporting menu execution across various outlets (e.g., room service, specialty restaurants, events).
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