Chef de Partie – French/Mediterranean Cuisine

Job description

· Prepare, cook, and present dishes according to French and Mediterranean culinary standards
· Ensure all mise en place is completed before service and maintain high food quality throughout operations
· Supervise and guide Commis Chefs and junior team members in assigned section
· Maintain strict hygiene, sanitation, and safety standards in compliance with hotel policies and HACCP guidelines
· Monitor portion control, minimize wastage, and ensure cost-effective use of ingredients
· Collaborate with Sous Chef and other sections to ensure smooth kitchen operations during service
· Assist in creating and updating menus, incorporating seasonal and innovative dishes
· Check freshness and quality of ingredients daily and report any discrepancies to the kitchen leadership
· Ensure proper storage and labeling of food items to maintain quality and prevent contamination
· Support in training and development of team members to uphold culinary excellence

Desired profile

Qualifications :

·  Diploma or degree in Culinary Arts or equivalent professional training
·  Minimum 1–2 years of experience in a similar role, specializing in French and Mediterranean cuisine
·  Strong knowledge of classical cooking techniques, modern plating, and flavor profiles
·  Ability to work under pressure in a fast-paced, luxury kitchen environment
·  Excellent organizational, leadership, and communication skills