Chef de Partie – International Cuisine

Department: Kitchen / Culinary

Reports To: Sous Chef / Executive Sous Chef

Supervises: Demi Chef de Partie, Commis Chefs

Job Summary:

The Chef de Partie (Station Chef) is responsible for running a specific section of the kitchen (e.g., grill, sauté, pantry, pastry) within an international cuisine outlet. They ensure the consistent preparation and delivery of high-quality dishes according to established recipes and standards, while managing their section's staff and inventory.

Key Responsibilities:

Section Management: Take full responsibility for the daily mise-en-place, production, and service for a designated station.
Quality & Consistency: Prepare all dishes according to standardized recipes, plating guides, and quality specifications. Ensure consistency in taste, temperature, and presentation.
Team Supervision: Train, guide, and supervise the Commis Chefs and Demi Chefs in your section. Ensure efficient workflow and adherence to kitchen protocols.
Inventory & Ordering: Maintain proper stock levels for the section. Assist in daily ordering and ensure correct storage (FIFO) and portion control to minimize waste.
Safety & Hygiene: Uphold the highest standards of cleanliness, food safety, and sanitation in the section. Comply with all HACCP and health department regulations.
Collaboration: Work closely with other sections and the Sous Chef to ensure smooth kitchen operation and timely service.

Qualifications & Skills:

Culinary school diploma or equivalent apprenticeship.
Minimum 3-4 years of experience in a similar role, preferably in a hotel or high-end restaurant specializing in international cuisine.
Expert knowledge of cooking techniques, ingredients, and equipment for the specific station.
Strong organizational skills and ability to work under pressure during peak service.
Creativity and a passion for food quality.
Knowledge of food safety standards (HACCP certification a plus).

Chef de Partie – International Cuisine jobs

Chef de Partie – International Cuisine