Chef de Partie – Western Cuisine

About the role

We are looking for a skilled Chef de Partie specialized in Western cuisine to join our kitchen team at a leading hotel brand. You will work closely with the Chef and Sous Chef to ensure high‑quality dishes are prepared and served efficiently while maintaining strict sanitation standards.

Key responsibilities

• Maintain compliance with sanitation and health regulations.
• Prepare, portion, chop, and store ingredients for service.
• Cook and present dishes according to recipes, quality, and presentation standards.
• Monitor food quality, conduct taste tests, and adjust seasoning as needed.
• Ensure proper portioning, garnish, and plating for each service.
• Assist stewards to maximise clean‑up efficiency.
• Manage food and labour costs, minimise waste, and report shortages.
• Run the department in the absence of the Chef or Sous Chef, providing new ideas and solutions.
• Operate kitchen equipment safely, check temperatures, and maintain a clean work environment.
• Uphold uniform standards, greet guests professionally, and support team goals.

Required profile

• High school diploma or G.E.D. equivalent.
• Minimum 6 years of relevant culinary experience.
• At least 1 year of supervisory experience.
• No specific license or certification required.

Required skills

• Food safety and sanitation compliance.
• Proficiency in Western culinary techniques and recipe execution.
• Portion control and accurate measurement.
• Operation of kitchen equipment and temperature monitoring.
• Ability to lead and train junior kitchen staff.