Chef de Partie – Culinary Station Lead

About the role

Picture yourself brightening someone’s day as the master of a culinary station. You will create delicious dishes that guests love while delivering the warmth of hospitality in a 5‑star hotel environment.

Key responsibilities

• Prepare great‑tasting dishes by seasoning, cooking and testing recipes to ensure consistency in taste and presentation.
• Supervise line cooks, providing support and guidance in the absence of senior chefs to keep operations smooth.
• Maintain cleanliness of all work areas, preventing cross‑contamination and adhering to sanitation standards.
• Monitor ingredient quality, manage proper storage, stock rotation and compliance with food‑safety regulations.
• Assist with cost control by contributing to food‑cost management and meeting departmental financial targets.

Required profile

• High school graduate with at least three years of experience in a 5‑star hotel or high‑end restaurant.
• Minimum one year as a Demi Chef de Partie or equivalent in an international‑brand hotel.
• Technical culinary education preferred.
• Proficiency in Western or Chinese cuisine and a solid grasp of various cooking techniques.

Required skills

• Western cuisine preparation.
• Chinese cuisine preparation.
• Seafood processing and handling.
• Meat processing and cooking.
• Food storage, stock rotation and receiving standards.