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Chef De Partie

Job Category:

Hospitality Management/Food/Beverage/Restaurant Service

Job Level:


Open Date:




Close date:


Client Industry:


Job Description and Qualification:

Main role:
- Supports the Section Chef by preparing, presenting, storing and serving a selection of dishes.
- Adhere to local regulations concerning health, safety or other compliance requirements as well as brand standards and local policies and procedures.

Responsible for:
- Assist Sous Chef in their performance of culinary and other duties the needs of the outlets and company standards.
- Preparation of food items according to recipes and menus, including specialized Breads production for breakfast "Theme Night", Buffet, banquet and a la carte.
- Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and colleagues when directed to do so.
- Checks the daily menus, function sheets, par stocks and mice en place lists.
- Record all recipes and procedures in own recipe book.
- Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms.
- Supervision of buffet replenishment and clearance.
- Preparation and setup daily mice en place and buffets as per standard.
- Arranges plates and helps in dishing our meal portions according to Kitchen Order Tickets (KOTs).
- In charge of food hygiene and temperature control for responsible section.
- As directed, prepares colleagues roster.
- Store requisitions and stock control, as directed, in accordance with FIFO system ( first in first out)
- All other duties assigned by Sous Chefs and direct supervisors.