CHEF DE PARTIE

DUTIES AND RESPONSIBILITIES

Section Management

• Oversee and manage a designated section of the kitchen (e.g., hot kitchen, cold kitchen, grill, pastry, etc.).
• Ensure all dishes within the section are prepared according to recipes, portion standards, and presentation guidelines.
• Maintain consistency and quality of all food items produced within the section.

Food Preparation and Production

• Supervise and actively participate in the preparation and cooking of menu items.
• Ensure timely preparation of meals during service periods.
• Assist in menu execution and daily specials as directed by senior chefs.
• Monitor food quality before dishes are sent out to guests.

Kitchen Coordination

• Work closely with the Head Chef, Sous Chef, and other kitchen staff to ensure smooth operations.
• Train and supervise Commis Chefs and junior kitchen staff within the section.
• Allocate tasks and ensure efficient workflow during service periods.

Hygiene and Food Safety

• Maintain strict adherence to food hygiene, safety, and sanitation standards.
• Ensure cleanliness and proper organization of the section at all times.
• Follow proper food storage, labeling, and rotation procedures (FIFO system).
• Comply with all health and safety regulations in the kitchen.

Inventory and Cost Control

• Assist in monitoring stock levels for the section.
• Minimize food waste and ensure efficient use of ingredients.
• Report shortages and support stock ordering processes when required.

General Duties

• Participate in kitchen meetings and training sessions.
• Assist in menu development and recipe improvement where required.
• Perform any other duties assigned by senior kitchen management.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Certificate in Culinary Arts or a related field.
• Minimum of 3–5 years’ experience in a professional kitchen.
• At least 1–2 years of experience as a Chef de Partie or Senior Commis.
• Experience in hotels, resorts, lodges, or fine dining establishments is highly preferred.
• Strong culinary and technical cooking skills.
• Excellent knowledge of kitchen operations and food safety standards.
• Ability to manage a kitchen section independently.
• Strong leadership and supervisory skills.
• Good organizational and time management abilities.
• Ability to work under pressure in a fast-paced environment.
• Strong attention to detail and consistency in food preparation.

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.