Chef De Partie

Job Title

Chef De Partie/ Sr. Chef De Partie

Department / Division

Kitchen

Position reports to

Sous Chef

External Interface

(Enlist external agencies/authorities that
you are required to deal with while discharging your duty)

NA

Minimum Qualification

(i.e education, training etc.)

Undergraduate /Apprentice/ Hotel Management Graduate

Minimum Experience

5 to 6 yrs.

Special Skills/Attributes

(required for performing the job effectively)

·       Strong
culinary skills with expertise in at least one section

·       Ability
to lead, supervise, and train junior kitchen staff

·       Knowledge
of food costing, portioning, and wastage control

·       High
level of creativity, discipline, and attention to detail

·       Good
understanding of HACCP, hygiene, and safety standards

Overall Purpose/Objective

Of the job

To independently manage and oversee a
specific section of the kitchen, ensuring high-quality food production,
training of junior staff, maintenance of hygiene standards, and smooth
workflow during service.

Key Responsibilities

(List major responsibilities, that you
have,  to achieve the key objectives)

1. Operations

• Manage and supervise daily operations of
  the assigned kitchen section.


• Prepare, cook, and present dishes
  according to recipes, standards, and brand guidelines.


• Ensure all mise-en-place is
  prepared accurately and on time.


• Maintain consistency in taste, quality,
  and presentation of all dishes.


• Monitor portion control and minimize
  food wastage.


• Ensure proper storage, labelling, and
  stock rotation of ingredients.


• Maintain cleanliness and sanitation of
  workstations and equipment.


• Train, guide, and supervise Commis and
  Demi Chefs in the section.


• Ensure adherence to all food safety,
  hygiene, and sanitation protocols.


• Check the quality and freshness of raw
  and cooked food items regularly.


• Report equipment issues, shortages, or
  operational challenges to the Sous Chef.


• Assist in planning menus, developing
  recipes, and introducing new dishes if required.


• Coordinate with other sections for
  smooth and timely kitchen operations.


• Maintain grooming, discipline, and
  professional behaviour at all times.