Chef De Partie

Job Title

Chef De Partie/ Sr. Chef De Partie

Department / Division

Kitchen

Position reports to

Sous Chef

External Interface

(Enlist external agencies/authorities that you are required to deal with while discharging your duty)

NA

Minimum Qualification

(i.e education, training etc.)

Undergraduate /Apprentice/ Hotel Management Graduate

Minimum Experience

5 to 6 yrs.

Special Skills/Attributes

(required for performing the job effectively)

·       Strong culinary skills with expertise in at least one section

·       Ability to lead, supervise, and train junior kitchen staff

·       Knowledge of food costing, portioning, and wastage control

·       High level of creativity, discipline, and attention to detail

·       Good understanding of HACCP, hygiene, and safety standards

Overall Purpose/Objective

Of the job

To independently manage and oversee a specific section of the kitchen, ensuring high-quality food production, training of junior staff, maintenance of hygiene standards, and smooth workflow during service.

Key Responsibilities

(List major responsibilities, that you have,  to achieve the key objectives)

1. Operations

• Manage and supervise daily operations of the assigned kitchen section.
• Prepare, cook, and present dishes according to recipes, standards, and brand guidelines.
• Ensure all mise-en-place is prepared accurately and on time.
• Maintain consistency in taste, quality, and presentation of all dishes.
• Monitor portion control and minimize food wastage.
• Ensure proper storage, labelling, and stock rotation of ingredients.
• Maintain cleanliness and sanitation of workstations and equipment.
• Train, guide, and supervise Commis and Demi Chefs in the section.
• Ensure adherence to all food safety, hygiene, and sanitation protocols.
• Check the quality and freshness of raw and cooked food items regularly.
• Report equipment issues, shortages, or operational challenges to the Sous Chef.
• Assist in planning menus, developing recipes, and introducing new dishes if required.
• Coordinate with other sections for smooth and timely kitchen operations.
• Maintain grooming, discipline, and professional behaviour at all times.