Chef de Partie

Role Overview

The Chef de Partie is responsible for managing a designated kitchen section and delivering consistently high culinary standards in a fine-dining environment. This role requires strong technical skills, attention to detail, and a passion for excellence, quality ingredients, and refined presentation.

Key Responsibilities

Kitchen Operations

• Manage and oversee a specific kitchen section (e.g. Grill, Saucier, Garde Manger, Pastry)
• Ensure all dishes are prepared and presented according to fine-dining standards and recipes
• Maintain consistency, precision, and quality during service
• Coordinate with other kitchen sections to ensure smooth service flow
  
  

• Ensure the highest standards of food quality, taste, and presentation at all times
• Monitor portion control and minimize waste
• Maintain knowledge of menu items, ingredients, and cooking techniques
• Assist in menu development and seasonal updates as required
  
  

• Supervise, guide, and train Commis Chefs within the section
• Lead by example and maintain discipline and professionalism in the kitchen
• Support Sous Chef in daily briefings and kitchen organization
  
  

• Ensure strict compliance with food safety, hygiene, and sanitation standards
• Maintain cleanliness and organization of the workstation at all times
• Follow HACCP guidelines and company health & safety policies
  
  

• Assist with stock control, ordering, and inventory for the section
• Ensure proper storage, labeling, and rotation of ingredients (FIFO)
• Support cost control initiatives while maintaining quality standards
  
  

• Minimum 3–5 years’ experience in a professional kitchen, with Chef de Partie experience in high-end or fine-dining restaurants
• Culinary diploma or equivalent professional training preferred
• Strong knowledge of modern cooking techniques and premium ingredients
• Experience in luxury hospitality is an advantage