Chef de Partie

About the role

The Chef de Partie will lead a kitchen section, ensuring high‑quality food production, consistency, and compliance with safety standards. Working closely with the Sous Chef, you will coach and supervise team members while maintaining the culinary excellence expected by the brand.

Key responsibilities

• Direct, coach, support, supervise and evaluate all direct reports in collaboration with the Sous Chef.
• Read, understand and execute company recipes, maintaining taste consistency.
• Coordinate and delegate tasks across any kitchen section (sauce, fish, roast, cold, etc.).
• Undertake daily recipe reviews and keep recipe folders immaculate.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Control production levels, suggest cost‑saving improvements, and manage food costing.
• Ensure HACCP program compliance and readiness for public‑health inspections.
• Maintain personal appearance, uniform and hygiene standards as required.

Required profile

• Minimum 8 years experience in upscale hotel, resort, cruise ship or convention banqueting service, with at least 2 years as Chef de Partie.
• Strong management, communication, problem‑solving and decision‑making abilities.
• Excellent customer‑service orientation and conflict‑resolution skills.
• Knowledge of personalized service principles and guest‑satisfaction evaluation.
• Planning, coaching, organizing, staffing, controlling and evaluating expertise.
• Intermediate computer proficiency and basic accounting understanding.
• Ability to write reports, business correspondence and liaise with senior officers.

Required skills

• HACCP and food‑safety standards (US, Anvisa, Shipsan, Canadian, Australian, etc.).
• Recipe development and cost control.
• Inventory and food‑requisition management.
• Intermediate computer software skills.
• Basic accounting principles (debits/credits, adjusting entries).