Chef de Partie – Mediterranean cuisine

About the role

The Chef de Partie – Mediterranean cuisine will work in a busy hotel kitchen, preparing high‑quality Mediterranean dishes and supporting the culinary team. This full‑time position reports to the Chef and ensures that all meals meet the brand’s standards for taste, presentation and safety.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperatures of ovens, broilers, grills and roasters to ensure proper cooking.
• Thaw frozen items in refrigeration, portion, arrange and garnish dishes accurately.
• Maintain food logs, monitor quality and quantity of prepared food, and communicate needs during peak periods.
• Inform the Chef and service staff of menu specials, excess items and out‑of‑stock items.
• Prepare cold foods and ensure consistent food safety practices.
• Assist with hiring, training, scheduling and evaluating team members as required.
• Follow all safety, security and company policies, reporting any hazards or incidents.

Required profile

• Technical, trade or vocational school culinary qualification.
• Minimum three years of experience in a similar kitchen role.
• No prior supervisory experience required.
• Ability to work long periods standing, reach overhead and lift up to 25 lb.

Required skills

• Food preparation
• Cooking
• Temperature control of kitchen equipment