Senior Chef De Partie

Key Responsibilities

• Supervise and manage a designated kitchen section (e.g., hot kitchen, grill, pastry, garde manger, sauce, or banquet).
• Prepare, cook, and present dishes according to established recipes and presentation standards.
• Ensure consistency in food quality, taste, and portion control.
• Coordinate daily food preparation and service to ensure timely delivery during busy periods.
• Train, mentor, and supervise Chef de Parties, Commis Chefs, and kitchen assistants.
• Delegate tasks and monitor team performance.
• Assist in menu planning, recipe development, and seasonal menu changes.
• Monitor stock levels and prepare purchase requisitions.
• Minimize food waste and control food costs.
• Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method.
• Maintain cleanliness and organization of the assigned kitchen section.
• Ensure compliance with food safety, hygiene, sanitation, and workplace safety regulations.
• Inspect ingredients and finished products to maintain high quality standards.
• Handle customer feedback related to food quality when required.
• Support the Sous Chef and Head Chef in achieving kitchen operational goals.
• Assist in kitchen scheduling and manpower planning when required.
• Participate in inventory counts and stock audits.
• Ensure all kitchen equipment is used correctly and report maintenance issues promptly.

Required Skills

Technical Skills

• Advanced food preparation and cooking techniques.
• Knowledge of international and local cuisines.
• Food presentation and plating skills.
• Menu planning and recipe standardization.
• Food cost and waste management.
• Inventory and stock control.
• Knowledge of HACCP and food safety regulations.
• Kitchen equipment operation and maintenance.
• Quality control and portion management.

Leadership Skills

• Team supervision and coaching.
• Staff training and mentoring.
• Delegation and task management.
• Conflict resolution.
• Performance monitoring.
• Decision-making under pressure.

Soft Skills

• Excellent communication skills.
• Strong organizational skills.
• Time management.
• Attention to detail.
• Problem-solving ability.
• Ability to work under pressure.
• Adaptability and flexibility.
• Positive attitude and professionalism.
• Customer service orientation.

Qualifications

• Diploma or Certificate in Culinary Arts, Hospitality, or a related field (preferred).
• Minimum 5–8 years of professional culinary experience.
• At least 2–3 years in a Chef de Partie or Senior Chef de Partie role.
• Experience in hotels, fine dining restaurants, banquets, or large-scale catering operations.
• Food Safety and Hygiene Certification.
• HACCP knowledge is an advantage.

Key Competencies

• Leadership and people management.
• Culinary expertise.
• Food safety compliance.
• Operational excellence.
• Cost control.
• Quality assurance.
• Team collaboration.
• Initiative and accountability.
• Creativity and innovation.
• Stress management.

Performance Indicators (KPIs)

• Consistent food quality and presentation.
• Kitchen hygiene and food safety compliance.
• Food cost and waste reduction.
• Timely food preparation and service.
• Customer satisfaction.
• Staff productivity and development.
• Inventory accuracy.
• Minimal kitchen incidents and equipment misuse.
• Compliance with company SOPs.
• Contribution to menu innovation and operational improvements.