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Chef de Partie Job Description

The job posting is for a Chef de Partie position in the F&B department. As Chef de Partie, the individual will be responsible for maintaining high culinary standards and quality of Spanish dishes. They will oversee a specific kitchen section like grill, sauté, or pastry and collaborate with chefs to execute the menu precisely and creatively. Qualifications include culinary training and experience, proficiency in Spanish cuisine, strong leadership and organizational skills, and the ability to innovate and develop new dishes. Key responsibilities are overseeing daily food production, scheduling staff, ensuring safety and sanitation standards, training kitchen staff, and monitoring inventory.

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Diyah Pertiwi
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353 views2 pages

Chef de Partie Job Description

The job posting is for a Chef de Partie position in the F&B department. As Chef de Partie, the individual will be responsible for maintaining high culinary standards and quality of Spanish dishes. They will oversee a specific kitchen section like grill, sauté, or pastry and collaborate with chefs to execute the menu precisely and creatively. Qualifications include culinary training and experience, proficiency in Spanish cuisine, strong leadership and organizational skills, and the ability to innovate and develop new dishes. Key responsibilities are overseeing daily food production, scheduling staff, ensuring safety and sanitation standards, training kitchen staff, and monitoring inventory.

Uploaded by

Diyah Pertiwi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Division: 

F&B
Product Department:  F&B Product

Job title: Chef de Partie


Reports to: Kitchen Executive Chef

Position Summary

As a Chef de Partie, s/he will play a crucial role in maintaining the high culinary standards and quality
of our Spanish dishes. S/he will be responsible for a specific section in our kitchen, such as grill,
sauté, pastry, or cold preparation, and will collaborate with the sous chef and executive chef to
execute our menu with precision and creativity.

Benefits

 Competitive salary.
 Opportunities for career growth.
 Employee meals.
 Standard Governmental Insurance Coverage.
 Vibrant, positive and collaborative work environment.

Qualifications

 Proficient in written and verbal English communication.


 Culinary degree or diploma from a reputable culinary school is preferred.
 Proven extensive hands-on training and experience in a professional kitchen; minimum of 2-5
years of experience in a professional kitchen is required.
 Previous experience as a Commis Chef or Demi Chef de Partie.
 Proficiency in pastry, grill, sauté, or cold preparation is preffered.
 Mastery of various cooking techniques and the ability to create high-quality dishes.
 Familiarity with Spanish cuisine and the ability to execute dishes according to established
recipes and standards.
 Strong leadership, communication, and organizational skills are essential.
 Ability to manage time effectively and work efficiently, especially during peak service hours.
 Maintaining a clean, organized, and well-stocked work station with ingredients and
equipment.
 Participation in inventory management, including ordering and receiving supplies for the
section.
 Strict adherence to food safety and sanitation guidelines to maintain a clean and safe kitchen
environment.
 Knowledge of HACCP (Hazard Analysis and Critical Control Points) principles.
 Ability to contribute to menu planning, innovate, and develop new dishes or variations on
existing menu items.
 Flexibility to work in different sections of the kitchen as required and adapt to changes in the
menu or kitchen operations.
 Collaboration with other chefs and kitchen staff to ensure smooth kitchen operations.

Main Duties and Responsibilities

1. Represents the food production and preparation on a daily basis.


2. Makes staff schedules on weekly basis to ensure coverage of all essential times while 
Maintaining a minimum wage cost.
3. Ensure that SOPs are followed:
4. Develop new menu options based on changes and customer demand
5. Supervises and directs training kitchen staff in food production to meet restaurant and kitchen
standards
6. Ensures and implement sanitation and safety regulation (HACCP); proper food temperatures
are maintained and food is stored correctly
7. Supervises and ensures than compliance of recipes is maintains and that quarterly audits are
completed.
8. Monitor and record inventory and if necessary, order new supplies
9. Familiar with food costing, COGS and Inventory System.
10. guide and train subordinates on a daily basis.
11. Able to work in fast-paced environment.

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