Chef De Partie
OVERVIEW
DEPARTMENT
Back of House
JOB TYPE
Full Time
JOB LOCATION
Field Based
WORK SETTING
Field Based
Job description
The Chef De Partie is responsible for overseeing a specific section of the kitchen. This position demands a skilled and experienced professional with a passion for culinary excellence and a commitment to maintaining the highest standards of food preparation and presentation. The ideal candidate will have expertise in a particular culinary area, such as sauté, grill, pastry, or another specialty, and be capable of managing and training junior kitchen staff. The Chef de Partie must be able to work efficiently under pressure, collaborate effectively with other kitchen staff, and consistently produce dishes that meet the complex's luxury standards.
Duties & Responsibilities
Take care of daily food preparation and duties assigned to meet the standard and the quality set.
Follow the instructions and recommendations from immediate superiors to complete the daily tasks.
Coordinate daily tasks with the sous chef.
Responsible for supervising junior chefs.
Estimate the daily production needs, and check the quality of raw and cooked food products to ensure that standards are met.
Ensure that production, preparation and presentation of food are of the highest quality at all times.
Ensure highest levels of guest satisfaction, quality, operating and food costs.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, recipes, methods of production and presentation standards.
Follow good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and reporting of malfunctioning.
Ensure effective communication between employees by maintaining a secure and friendly working environment.
Establish and maintain effective departmental working relationships.
Excellent knowledge of menu creation, while maintaining quality and controlling costs in a volume food business.
Responsible for hygiene, safety and correct use of equipment and utensils.
Produce own work in accordance with deadlines .
Education & Training
Culinary Degree, Bachelors in Restaurant Management, or similar fields with proven years certification.
Working Conditions
9 hours
​
Registration Steps:
​
-
Complete the Test
This assessment evaluates key qualities essential for hospitality roles, such as problem-solving, teamwork, and communication skills. Candidates must score 80% or higher to qualify for an interview at the Job Fair.
-
Register for the Job Fair
The registration link will be available after you pass the test.
​
Important:
​
After completing the test, click "Job Fair Registration" to finalize your registration. Upon submission, you will receive a confirmation email with the Job Fair details.
IMPORTANT NOTICE
All information provided to this application will be treated in strictest confidence. The personal data provided will be used by Creative Hospitality Services to best assess your suitability to the position you are applying for. The accuracy of initial information will provide depth, format and structure to your profile.
​
Please note that your CV or Resume can only be uploaded in .doc or .pdf format, your photo in .jpeg format. Please understand that written references from past employers are required to progress your application. If you do not have references, at the least your application must be accompanied by a character reference from a family member, colleague or friend.