شيف دي بارتي

Chef de Partie

Job Qualifications

• Diploma or certification in Culinary Arts, Kitchen Production, or a related field is preferred.
• Minimum of 2 years' experience as a Chef de Partie or 3–4 years' experience as a Demi Chef de Partie or Commis Chef in a luxury hotel or high-quality restaurant.
• Previous experience with an international luxury hospitality brand is an advantage.
• Comprehensive knowledge of food preparation, kitchen operations, food safety, HACCP, and occupational health and safety standards.
• Strong organizational, communication, and leadership skills.
• Ability to work efficiently under pressure while maintaining high quality standards.
• Basic computer skills, including Microsoft Office and recipe management systems, are an advantage.

Key Areas of Responsibility

1. Operations

• Prepare, cook, and present dishes within the assigned kitchen section in accordance with hotel standards and approved recipes.
• Ensure consistency, quality, presentation, and portion control of all food produced.
• Organize and maintain the mise en place required for daily operations.
• Supervise and coordinate the activities of Commis Chefs and Demi Chefs within the assigned section.
• Monitor food quality, freshness, and storage to ensure compliance with food safety standards.
• Minimize food waste and support effective stock rotation and cost control.
• Maintain cleanliness, sanitation, and organization of the assigned kitchen section at all times.
• Ensure all kitchen equipment is used correctly, maintained properly, and any defects are reported promptly.
• Support the Sous Chef and Chef de Cuisine during daily operations and assist in other kitchen sections when required.
• Contribute to menu development, recipe consistency, and continuous improvement initiatives when requested.

2. Guest Service

• Support the delivery of exceptional culinary experiences by consistently producing high-quality food.
• Ensure all guest dietary requirements, allergies, and special requests are prepared accurately and safely.
• Work collaboratively with the Food & Beverage team to ensure timely and seamless service.
• Respond professionally to guest feedback and support the implementation of corrective actions where required.

3. Financial & Administration

• Support departmental cost control by minimizing waste and maximizing the efficient use of food, equipment, and resources.
• Assist in maintaining appropriate stock levels and participating in inventory activities as required.
• Follow hotel purchasing, receiving, and food storage procedures.

4. Leadership & Development

• Train, coach, and support junior kitchen colleagues to ensure consistent culinary standards.
• Promote teamwork and maintain positive working relationships within the kitchen and across departments.
• Ensure colleagues comply with hotel policies, grooming standards, hygiene requirements, and food safety regulations.
• Lead by example by demonstrating professionalism, accountability, and GHM's values.

5. Policies, Health & Safety

• Comply with all hotel policies, procedures, and grooming standards.
• Maintain the highest standards of food hygiene, sanitation, and occupational health and safety.
• Ensure compliance with HACCP, local food safety legislation, and hotel standards.
• Follow fire, emergency, and security procedures at all times.
• Carry out any other reasonable duties assigned by the Executive Chef, Chef de Cuisine, or Sous Chef.