Job Description

: Chef de Partie

Position:

Chef de Partie

Reports to:

Sous Chef

Job Summary:

The Chef de Partie is responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation and presentation in line with the Cradle Boutique Hotel's standards. The role requires strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced environment.

Key Responsibilities:

Prepare and present high-quality dishes within the designated kitchen section. Supervise and train commis chefs and other junior kitchen staff. Ensure consistency and quality of food preparation, adhering to established recipes and standards. Maintain strict hygiene, health, and safety regulations in accordance with hotel and legal requirements. Monitor stock levels, assist with stock rotation, and ensure proper storage of ingredients. Assist in menu planning, food costing, and development of new dishes under the guidance of senior chefs. Ensure effective communication and teamwork within the kitchen and other departments. Work efficiently during peak service hours to maintain high service levels. Minimize food wastage and contribute to cost control measures.

Requirements:

Education & Certification:

Diploma or degree in culinary arts or a related field.

Experience:

Minimum of 2-3 years of experience in a similar role within a 4-star environment

Skills & Competencies:

Strong knowledge of cooking techniques and kitchen operations. Ability to work under pressure and maintain high standards. Good organizational and leadership skills. Knowledge of food safety and hygiene regulations. Effective communication and teamwork abilities.

Work Conditions:

Must be willing to work shifts, including weekends and public holidays. Physically capable of handling kitchen demands, including lifting and standing for extended periods.
Job Type: Full-time

Work Location: In person