Chef de Partie

• Prepare and cook meals for guests according to predetermined recipes and standards
• Supervise and guide the work of junior kitchen staff, ensuring that they follow established procedures and maintain high levels of hygiene and cleanliness
• Assist in the creation and development of menus, taking into account seasonality, dietary restrictions, and customer preferences
• Monitor food quality, presentation, and portion sizes to maintain consistency and meet customer expectations
• Coordinate with other kitchen departments to ensure the efficient flow of operations and timely delivery of meals
• Collaborate with the Executive Chef and Sous Chefs to develop new dishes and improve existing ones
• Train and mentor new kitchen staff, providing guidance and support in their professional development

• Proven experience as a Chef de Partie or a similar role within the hospitality industry (ideally 5* luxury hotel)
• Strong knowledge of culinary techniques and best practices, with a focus on international cuisines
• Excellent organizational and time management skills, with the ability to handle multiple tasks and priorities simultaneously
• Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and other departments
• Ability to work under pressure in a fast-paced and high-volume environment
• Attention to detail and a commitment to delivering high-quality food and service
• Flexibility to work various shifts, including weekends and holidays

• Dynamic, friendly and supportive working environment
• Opportunities for career development within the company
• Continuous training and development
• Work with the best professionals in tourism industry

SWOT Hospitality