Prepare and cook high-quality dishes within an assigned kitchen section, following the hotel’s standards for food quality, presentation, hygiene, and service. The Chef de Partie will organise daily section operations, support and guide kitchen colleagues, and work with the wider culinary team to deliver dishes consistently and on time.

Key Responsibilities

• Prepare, cook, and present dishes for the assigned kitchen section in accordance with recipes, specifications, and hotel standards.

• Organise and oversee section preparation, ensuring ingredients, equipment, and work areas are ready for service.

• Monitor food quality, portion sizes, presentation, and consistency before dishes are served.

• Coordinate food orders and timing with other kitchen sections to support smooth and efficient service.

• Follow daily menus, preparation plans, and instructions from the Sous Chef or Head Chef.

• Check the quality and freshness of ingredients, and report any concerns or shortages to the appropriate supervisor.

• Store, label, date, and rotate food correctly, following stock control and food safety procedures.

• Help monitor section stock and minimise waste through careful preparation, portioning, and storage.

• Support and guide Commis Chefs and other kitchen colleagues, sharing instructions and encouraging good working practices.

• Maintain clean, organised, and well-presented kitchen work areas, equipment, and storage spaces.

• Clean and care for kitchen tools and equipment, and report faults, damage, or maintenance requirements promptly.

• Follow food hygiene, health and safety, fire safety, and manual handling procedures at all times.

• Be aware of food allergens and dietary requirements, and follow procedures to prevent cross-contamination.

• Communicate professionally with kitchen colleagues and other hotel departments to support effective service.

• Participate in menu preparation, tastings, training, and kitchen service improvement activities as required.

• Perform other relevant kitchen duties as assigned by the Sous Chef, Head Chef, or manager.

Requirements

• Previous experience as a Chef de Partie or in a similar professional kitchen role is desirable.

• Good knowledge of cooking methods, ingredients, kitchen equipment, and food preparation techniques.

• Ability to prepare and present dishes consistently in line with recipes and quality standards.

• Understanding of food hygiene, food safety, allergen awareness, and safe food storage practices.

• Good organisation and time-management skills, with the ability to prioritise tasks and meet service deadlines.

• Strong attention to detail and a commitment to food quality, presentation, and cleanliness.

• Ability to work effectively under pressure in a busy kitchen and adapt to changing service requirements.

• Good communication skills and the ability to work collaboratively with colleagues across the kitchen.

• Confidence supporting and guiding junior kitchen team members in a professional and constructive manner.

• Reliable, punctual, and able to work independently while contributing positively to the culinary team.

• Physically able to stand for extended periods and safely lift, carry, and handle kitchen supplies and equipment as required.

• Flexible to work shifts, including evenings, weekends, and public holidays, in line with business requirements.