Chef De Partie (Hotel)

Roles & Responsibilities

The Chef de Partie is responsible for running a specific kitchen section and preparing high-quality dishes in line with hotel standards, recipes, and hygiene requirements. The role supports smooth kitchen operations, supervises junior staff in the section, and ensures food quality, consistency, and timely service.

Key Responsibilities

• Prepare, cook, and present dishes for the assigned section according to recipes and service standards

• Organise mise en place and ensure the section is ready for service

• Supervise and guide commis chefs, kitchen helpers, and other junior staff in the section

• Monitor food quality, portion control, and presentation before dishes are served

• Maintain cleanliness, hygiene, and food safety standards in the workstation and kitchen

• Follow HACCP, FSMS, and all food safety procedures at all times

• Coordinate with Sous Chef and Executive Chef on daily operations, specials, and menu changes

• Check stock levels, rotate ingredients using FIFO, and report shortages or wastage

• Ensure equipment and work areas are properly used, cleaned, and maintained

• Support training, development, and cross-functional kitchen teamwork.

Tell employers what skills you have

Personal Chef Services
procedures for health and safety
Kitchen
Hygiene
Cooking
Food and Beverage Safety, Hygiene and Security
Service Planning
Serving dishes
Ensuring Food Quality
Controlling Wastages
Cleanliness and Contamination Control
Preparation
food displays
Stock Levels
support to junior staff