Role Overview The Chef de Partie – Hot Kitchen is responsible for preparing, cooking, and presenting dishes in their assigned section, supervising junior kitchen staff, and ensuring smooth kitchen operations in line with hotel standards.

Key Responsibilities

• Prepare and cook hot kitchen dishes according to recipes, quality, and presentation standards.

• Supervise Commis and Demi Chef de Partie assigned to the section, providing guidance and training.

• Ensure proper mise en place, timely service, and consistency of all dishes.

• Maintain cleanliness, organisation, and food safety standards in the hot kitchen section.

• Assist with inventory management, stock rotation, and ordering of ingredients.

• Monitor food quality and portion sizes to minimize waste.

• Support the Executive Chef in menu planning, specials, and kitchen operations.

• Ensure compliance with HACCP and other relevant hygiene and safety regulations.

• Work collaboratively with other kitchen sections to maintain overall operational efficiency.

• Train and mentor junior staff to develop their skills and performance.

• Maintain kitchen equipment in good condition and report any malfunctions.

• Follow hotel policies, grooming standards, and professional conduct at all times.

• Support kitchen operations during peak hours, banquets, or special events.

• Perform any other duties assigned by the Executive Chef.

Qualifications & Experience

• Certificate or Diploma in Culinary Arts is preferred.

• Proven experience in a similar role within a hotel or professional kitchen is required.

Skills & Competencies

• Strong cooking skills and knowledge of hot kitchen techniques.

• Leadership and supervisory abilities.

• Ability to work efficiently under pressure.

• Good organisational, communication, and teamwork skills.

• Attention to detail and commitment to food quality and hygiene.

Interested candidates are invited to apply with their CV.