Chef de partie - Main Kitchen (Hot)

Position Summary The Chef de Partie (Hot Kitchen) is responsible for supervising and coordinating activities within the hot section of the kitchen.

Key Responsibilities

Operational Process

• Oversee and manage the sequence of food production in the hot kitchen.

• Attend shift briefings, review guest feedback, and adapt food production to ensure guest satisfaction.

• Check bookings, advance orders, and special dietary requests or allergies communicated by F&B Supervisors and service staff.

• Check and record refrigerator and equipment temperatures before, during, and after service.

• Plan daily operations, delegate tasks, and supervise Assistant Cooks or Cooks in the section.

• Prepare dishes according to menu specifications, tasting all preparations to ensure quality and consistency.

• Ensure mise en place is completed on time and requisitions are raised accurately for daily needs.

• Monitor the flow of goods, minimize wastage, and ensure proper storage and labeling (FIFO).

• Report temperature anomalies, food safety issues, or equipment faults to the Executive Chef/Executive Sous Chef.

• Follow HACCP procedures and statutory Health & Safety standards.

• Assist in creating and presenting attractive food plating and buffet presentations, including decorations when required.

• Conduct end-of-shift checks in outlets to ensure cleanliness, order, and energy-saving practices.

• Supervise kitchen operations in the absence of the Sous Chef or Executive Sous Chef.

• Participate in departmental training and assist in coaching new recruits and team members.

• Contribute to the hotel’s food waste management program.

• Perform any other duties assigned by the Executive Chef.

Customer Perspective

• Ensure guest satisfaction by consistently delivering high-quality food items.

• Adapt to special guest requests, allergies, or dietary requirements.

• Maintain food presentation and taste standards that enhance guest experience and feedback.

Financial Perspective

• Control wastage of food, supplies, and materials in the hot kitchen.

• Handle kitchen equipment with care to reduce loss and maintenance costs.

• Monitor portion control, adhere to recipe sheets and costing standards.

• Ensure requisitions and inventory records are accurate.

People, Learning & Growth

• Maintain a positive, respectful, and professional working relationship with all colleagues.

• Uphold grooming, hygiene, and uniform standards.

• Respect punctuality, attendance, and departmental policies.

• Report accidents, incidents, or hazards immediately to supervisors.

• Take part in training sessions and contribute to developing the culinary team.

• Support and mentor junior staff to ensure continuous improvement.

• Adhere to the hotel’s policies, Workers’ Rights Act, and Catering & Tourism Industries Remuneration Order.

Qualifications & Requirements

• Certificate/Diploma in Culinary Arts or equivalent.

• Minimum 3 years’ experience in hotel or fine dining kitchen, with focus on hot section.

• Strong knowledge of cooking techniques, food safety, HACCP, and hygiene standards.

• Ability to supervise and motivate a team.

• Creative with food presentation and plating.

• Reliable, disciplined, and able to work under pressure.

• Strong communication and organizational skills.