Chef de Partie

About the role

The Chef de Partie will lead a kitchen section, ensuring high-quality food production, consistency, and compliance with international food safety standards. Working closely with the Sous Chef, you will coach and supervise team members while maintaining the culinary standards of an upscale hospitality environment.

Key responsibilities

• Direct, coach, support, supervise and evaluate team members in collaboration with the Sous Chef.
• Prepare and follow company recipes, maintaining taste consistency and quality.
• Work across any kitchen section (sauce, fish, roast, cold, etc.) and assign tasks accordingly.
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Handle special requests such as show plates, food samples and tastings.
• Control production levels, suggest cost-saving improvements and manage electronic food requisitions.
• Ensure compliance with HACCP, public health regulations (US, Anvisa, Shipsan, Canadian, Australian) and prepare for inspections.
• Maintain personal appearance, uniform and hygiene standards as per company policy.

Required profile

• Minimum 8 years experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years experience as a Chef de Partie.
• Strong management, communication, problem-solving and decision-making abilities.
• Excellent customer service, team-building and conflict-resolution skills.
• Knowledge of personalized service principles and guest satisfaction evaluation.
• Proficiency in planning, coaching, organizing, staffing, controlling and evaluating.
• Intermediate computer software proficiency and basic accounting knowledge.

Required skills

• Intermediate computer software usage.
• Basic accounting principles (debits/credits, adjusting entries).
• Implementation of HACCP programs and food safety standards.
• Electronic food requisition and inventory management.