Chef de Partie – French/Mediterranean Cuisine

Summary

• Prepare, cook, and present dishes according to French and Mediterranean culinary standards
• Ensure all mise en place is completed before service and maintain high food quality throughout operations
• Supervise and guide Commis Chefs and junior team members in assigned section
• Maintain strict hygiene, sanitation, and safety standards in compliance with hotel policies and HACCP guidelines
• Monitor portion control, minimize wastage, and ensure cost-effective use of ingredients
• Collaborate with Sous Chef and other sections to ensure smooth kitchen operations during service
• Assist in creating and updating menus, incorporating seasonal and innovative dishes
• Check freshness and quality of ingredients daily and report any discrepancies to the kitchen leadership
• Ensure proper storage and labeling of food items to maintain quality and prevent contamination
• Support in training and development of team members to uphold culinary excellence

Qualifications

• Diploma or degree in Culinary Arts or equivalent professional training
• Minimum 12 years of experience in a similar role, specializing in French and Mediterranean cuisine
• Strong knowledge of classical cooking techniques, modern plating, and flavor profiles
• Ability to work under pressure in a fast-paced, luxury kitchen environment
• Excellent organizational, leadership, and communication skills