Chef De Partie

About the role

The Chef De Partie will prepare exceptional dishes in line with the hotel’s menus and standards, ensuring high‑quality meals, excellent flavour and timely service for guests.

Key responsibilities

• Assist in the preparation, development and design of all food and beverage menus.
• Produce high‑quality dishes that meet presentation, taste and consistency standards.
• Ensure the kitchen operates efficiently and delivers food in a timely manner while meeting quality expectations.
• Deputise for the Sous Chef when required, supporting planning and direction of food preparation activities.
• Supervise, train and develop kitchen staff, including creating work schedules and conducting performance assessments.
• Monitor stock levels, order supplies and carry out inventory counts.
• Ensure compliance with all food hygiene, sanitation, health and safety regulations.
• Promote a positive, professional and collaborative working environment.

Required profile

• Understanding of various cooking methods, ingredients, equipment and procedures.
• Ability to communicate in English and Spanish.

What we offer

• Competitive compensation and benefits.
• Personal and professional development opportunities.
• A day off to celebrate your birthday.
• Employee rates at all our properties.