Chef de Partie - Western

Job Description

Food Preparation & Production

• Prepare, cook, and present Western dishes according to hotel standards.

• Ensure all recipes, portioning, and plating presentations are followed accurately.

• Maintain high consistency of taste, texture, and quality.

Section Management

• Supervise and coordinate daily operations of the assigned station.

• Ensure all mise en place is prepared on time and in correct quantities.

• Monitor food stock levels and communicate shortages promptly.

Quality & Hygiene

• Ensure proper food handling, storage, and labeling in compliance with food safety standards.

• Maintain cleanliness and organization of the workstation at all times.

• Follow HACCP and hotel hygiene regulations strictly.

Teamwork & Training

• Support and guide Commis Chefs within the section.

• Assist in training new staff on Western cuisine techniques and standards.

• Collaborate with team members to ensure smooth kitchen operations.

Cost Control

• Minimize food waste through proper portion control and product handling.

• Assist in managing inventory and conducting stock rotation.

Qualifications

• Minimum 23 years of experience in a similar role, preferably in hotels or fine dining.

• Strong knowledge of Western cuisine and cooking techniques.

• Ability to work under pressure in a fast-paced kitchen environment.

• Good communication and teamwork skills.

• Flexibility to work shifts, weekends, and public holidays.