Chef de Partie – Hotel Kitchen (Full‑time)

About the role

The Chef de Partie will work in a high‑end hotel kitchen, preparing both hot and cold dishes to the highest quality standards. This full‑time position supports the culinary team in delivering exceptional dining experiences for guests.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills, and roasters and monitor cooking processes.
• Thaw frozen items in refrigeration, maintain food logs, and ensure proper portioning and garnish.
• Communicate with the Chef and service staff about menu specials, excess items, and out‑of‑stock items.
• Assist in maintaining food safety, quality, and quantity throughout service periods.
• Support management with hiring, training, scheduling, and employee coaching as needed.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• At least 3 years of relevant kitchen experience.
• No prior supervisory experience required.
• Ability to work long periods standing, lift up to 25 lb, and perform physical tasks such as bending, twisting, and reaching.
• Professional appearance and strong communication skills.

Required skills

• Knowledge of kitchen equipment (ovens, grills, roasters, broilers).
• Ability to follow recipes, quality standards, and presentation guidelines.
• Understanding of food safety and hygiene practices.