Senior Chef de Partie

About the role

The Senior Chef de Partie oversees daily food production, maintains consistency and quality and supports the Sous Chef in kitchen operations. The role also involves supervising junior kitchen team members, controlling food waste and ensuring efficient service delivery.

Key responsibilities

• Supervise food preparation and production across assigned kitchen sections, ensuring consistent quality, presentation and portion control.
• Support the Junior Sous Chef and Sous Chef in daily kitchen operations.
• Train, guide and supervise Chefs de Partie, Demi Chefs de Partie and Commis Chefs.
• Monitor stock levels, food costs and waste.
• Ensure compliance with HACCP, hygiene and food safety standards.
• Coordinate kitchen activities for smooth and timely service.
• Assist with menu development and the implementation of new recipes.

Required profile

• Diploma or certification in Culinary Arts or equivalent professional experience.
• Minimum 4-5 years of professional kitchen experience, including as Chef de Partie.
• Previous experience in a luxury hotel or international hospitality brand preferred.
• Ability to work under pressure and manage multiple priorities.

Required skills

• Strong culinary skills and knowledge of kitchen operations.
• Knowledge of HACCP and food cost control.
• Good leadership, organisational and communication skills.