Chef de Partie

OVERVIEW OF POSITION:

The Chef de Partie is responsible for managing the Cook and Steward team, overseeing daily kitchen operations, and creating menus for daily service, weekly/monthly rotations, and special events. The role ensures food quality, presentation, hygiene, and innovation to deliver a superior dining experience while maintaining an organized and efficient kitchen.

KEY DUTIES AND RESPONSIBILITIES:

Duties may include but are not limited to:

• Oversee preparation of light meals, snacks, instant dishes, and canapés.
• Create innovative menu items to enhance customer experience for daily and special events.
• Train, guide, and supervise the Cook and Steward team in proper techniques, kitchen procedures, and hygiene standards.
• Ensure correct use, cleaning, and maintenance of all kitchen and stewarding equipment.
• Monitor portion control, waste management, and overall kitchen efficiency.
• Coordinate with F&B Leader to introduce seasonal menus, promotions, or themed events.
• Perform other duties as assigned by the F&B Leader.

KEY FUNCTIONS:

Team Supervision & Management

• Supervise and coordinate activities of Cook and Steward team.
• Train, mentor, and monitor performance to ensure high standards.
• Schedule shifts and ensure smooth workflow.

Food Preparation & Quality Control

• Oversee preparation and cooking of all dishes (light meals, snacks, instant food, canapés).
• Ensure consistency in taste, portion, and presentation.
• Maintain quality control for every dish served.

Menu Planning & Culinary Innovation

• Create menus for daily, weekly, or monthly rotations.
• Develop special event or seasonal menus to enhance guest experience.
• Introduce new recipes and culinary ideas to keep offerings fresh and innovative.

Kitchen Hygiene & Food Safety

• Ensure compliance with food hygiene, sanitation, and safety regulations.
• Monitor kitchen cleanliness, storage, and handling practices.
• Maintain proper use and care of kitchen equipment.

Inventory & Cost Management

• Monitor stock levels and usage of ingredients.
• Control food costs and minimize waste.
• Assist F&B Leader with procurement and inventory planning.

Operational Support & Collaboration

• Assist F&B Leader in operational planning and workflow efficiency.
• Coordinate between kitchen and steward team for smooth operations.
• Support service during peak hours, special events, and promotions.

Staff Development & Leadership

• Guide Cook and Steward team in kitchen procedures, hygiene, and standards.
• Encourage teamwork, motivation, and professional growth.
• Address performance issues and provide constructive feedback.