OVERVIEW OF POSITION:
The Chef de Partie is responsible for managing the Cook and Steward team, overseeing daily kitchen operations, and creating menus for daily service, weekly/monthly rotations, and special events. The role ensures food quality, presentation, hygiene, and innovation to deliver a superior dining experience while maintaining an organized and efficient kitchen.
KEY DUTIES AND RESPONSIBILITIES:
Duties may include but are not limited to:
Monitor portion control, waste management, and overall kitchen efficiency.
Train, guide, and supervise the Cook and Steward team in proper techniques, kitchen procedures, and hygiene standards.
Create innovative menu items to enhance customer experience for daily and special events.
Ensure correct use, cleaning, and maintenance of all kitchen and stewarding equipment.
Coordinate with F&B Leader to introduce seasonal menus, promotions, or themed events.
Oversee preparation of light meals, snacks, instant dishes, and canapés.
Perform other duties as assigned by the F&B Leader.
KEY FUNCTIONS:
Team Supervision & Management
Train, mentor, and monitor performance to ensure high standards.
Supervise and coordinate activities of Cook and Steward team.
Schedule shifts and ensure smooth workflow.
Food Preparation & Quality Control
Maintain quality control for every dish served.
Oversee preparation and cooking of all dishes (light meals, snacks, instant food, canapés).
Ensure consistency in taste, portion, and presentation.
Menu Planning & Culinary Innovation
Develop special event or seasonal menus to enhance guest experience.
Create menus for daily, weekly, or monthly rotations.
Introduce new recipes and culinary ideas to keep offerings fresh and innovative.
Kitchen Hygiene & Food Safety
Maintain proper use and care of kitchen equipment.
Ensure compliance with food hygiene, sanitation, and safety regulations.
Monitor kitchen cleanliness, storage, and handling practices.
Inventory & Cost Management
Monitor stock levels and usage of ingredients.
Control food costs and minimize waste.
Assist F&B Leader with procurement and inventory planning.
Operational Support & Collaboration
Support service during peak hours, special events, and promotions.
Coordinate between kitchen and steward team for smooth operations.
Assist F&B Leader in operational planning and workflow efficiency.
Staff Development & Leadership
Encourage teamwork, motivation, and professional growth.
Address performance issues and provide constructive feedback.
Guide Cook and Steward team in kitchen procedures, hygiene, and standards.
