Chef De Partie - Continental Cuisine

About the role

We are looking for a motivated Chef de Partie to lead the Continental cuisine station within our hotel’s restaurant. You will be responsible for preparing high‑quality dishes, managing stock, and supporting the culinary team to deliver a seamless dining experience.

Key responsibilities

• Plan and coordinate daily production, ensuring recipes are followed and portion sizes are accurate.
• Maintain par stock levels by calculating inventory, ordering supplies and monitoring waste.
• Supervise and train commis chefs, ensuring proper use of equipment and adherence to hygiene standards.
• Collaborate with the Restaurant Manager and Assistant Manager on special functions, menu availability and guest feedback.
• Analyze food costs, develop cost‑effective recipes and educate the team on resource optimisation.

Required profile

• Minimum primary school education; culinary certification is a plus.
• At least 2 years of experience in a similar Chef de Partie role.
• Good command of English; additional languages are advantageous.
• Ability to work in a fast‑paced, team‑oriented kitchen environment.

Required skills

• HACCP food safety compliance.
• Food cost analysis and budgeting.
• Inventory management and stock control.