Chef De Partie – Kitchen Team Leader

About the role

The Chef De Partie will lead a kitchen section, ensuring high‑quality food production, consistency, and compliance with health standards. Working closely with the Sous Chef, you will coach, supervise, and evaluate team members while maintaining efficient operations.

Key responsibilities

• Direct, coach, support, supervise, and evaluate kitchen staff in collaboration with the Sous Chef.
• Prepare and follow company recipes, maintaining taste consistency and quality.
• Coordinate and delegate tasks across any kitchen section (sauce, fish, roast, cold, etc.).
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Manage production levels, suggest cost‑saving improvements, and oversee electronic food requisitions.
• Ensure compliance with public health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) and HACCP programs.
• Prepare for announced or unannounced health inspections and maintain a clean, inspection‑ready area.
• Handle financial responsibilities such as cost containment, expense reduction, timesheet review, and workstation spot checks.

Required profile

• Extensive food knowledge and familiarity with culinary terminology.
• Ability to read, understand, and execute company recipes accurately.
• Proven experience supervising kitchen staff and working in multiple kitchen sections.
• Strong understanding of public health standards and HACCP procedures.
• Detail‑oriented with excellent organizational and cost‑control skills.

Required skills

• Food safety and HACCP compliance
• Cost control and expense reduction
• Recipe management
• Inventory and requisition management
• Food production supervision

What we offer

• Opportunity to work in a dynamic, international hospitality environment.
• Professional development and career progression within the culinary team.