Chef de Partie - Hot Kitchen

Job Description

Chef de Partie (Hot Kitchen)

The Chef de Partie (Hot Kitchen) is responsible for overseeing the daily operations of the assigned hot kitchen section, ensuring the consistent preparation and presentation of high-quality dishes in accordance with hotel standards and recipes. The role includes supervising and guiding junior kitchen staff, maintaining food safety and hygiene standards, controlling food costs, and contributing to menu development while ensuring smooth kitchen operations and exceptional guest satisfaction.

Food Preparation & Production

• Prepare, cook, and present hot dishes according to hotel recipes, quality standards, and established cooking techniques.

• Ensure all dishes are prepared consistently, attractively, and served on time.

• Monitor food quality, taste, texture, temperature, and presentation before service.

• Maintain proper mise en place and ensure readiness for all meal periods.

• Handle various cooking methods, including grilling, roasting, sautéing, frying, boiling, steaming, and braising.

• Assist in developing seasonal menus, special promotions, and new dishes.

Kitchen Operations

• Manage the assigned hot kitchen section efficiently during daily operations.

• Supervise, train, and support Commis Chefs and kitchen apprentices.

• Coordinate with other kitchen sections to ensure smooth and timely food production.

• Maintain cleanliness and organization of workstations, equipment, and storage areas.

• Ensure proper use, handling, and maintenance of kitchen equipment.

• Monitor food preparation and service flow to ensure operational efficiency.

Food Safety & Hygiene

• Comply with HACCP, food safety regulations, and hotel hygiene standards.

• Monitor proper food storage, labeling, rotation (FIFO), and temperature control.

• Ensure personal hygiene and sanitation standards are maintained by all team members.

• Prevent cross-contamination through proper food handling and preparation practices.

• Participate in food safety audits and hygiene inspections.

Inventory & Cost Control

• Monitor stock levels and inform supervisors of purchasing requirements.

• Minimize food waste through proper portion control and stock management.

• Assist in inventory counts and food cost control initiatives.

• Ensure efficient utilization of ingredients to achieve food cost targets.

• Monitor the quality and freshness of ingredients used in daily production.

Teamwork & Communication

• Foster a positive and collaborative working environment.

• Participate in daily briefings and departmental meetings.

• Communicate effectively with service teams to ensure smooth food delivery and guest satisfaction.

• Assist colleagues and other kitchen sections during busy periods when required.

• Provide guidance and support to junior kitchen team members.

Health & Safety

• Follow all workplace health and safety procedures.

• Report maintenance issues, equipment malfunctions, and safety hazards promptly.

• Ensure safe handling of kitchen equipment, hot surfaces, sharp tools, and hazardous materials.

• Maintain a safe and organized working environment at all times.

Qualifications

Qualifications & Experience

• Diploma or Certificate in Culinary Arts or a related field is preferred.

• Minimum 2–3 years of experience as a Chef de Partie or strong Demi Chef de Partie in a hotel or restaurant.

• Strong knowledge of international and local cuisine, hot kitchen operations, cooking techniques, ingredients, and food presentation.

• Good knowledge of various cooking methods, including grilling, roasting, sautéing, frying, boiling, steaming, and braising.

• HACCP or Food Safety Certification is preferred.

• Good understanding of food cost control, portioning, and inventory management.

• Basic computer skills are an advantage.

Skills & Competencies

• Excellent culinary, knife, and food preparation skills.

• Strong knowledge of hot kitchen operations and cooking techniques.

• Strong leadership and supervisory abilities.

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

• Good organizational and time management skills.

• Attention to detail and commitment to food quality and consistency.

• Strong communication and teamwork skills.

• Problem-solving skills and the ability to work independently.

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

Additional Information

Your team and working environment:

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.