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Job Title
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Chef De Partie/ Sr. Chef De Partie
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Department / Division
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Kitchen
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Position reports to
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Sous Chef
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External Interface
- (Enlist external agencies/authorities that
- you are required to deal with while discharging your duty)
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NA
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Minimum Qualification
(i.e education, training etc.)
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Undergraduate /Apprentice/ Hotel Management Graduate
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Minimum Experience
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5 to 6 yrs.
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Special Skills/Attributes
(required for performing the job effectively)
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- · Strong
- culinary skills with expertise in at least one section
- · Ability
- to lead, supervise, and train junior kitchen staff
- · Knowledge
- of food costing, portioning, and wastage control
- · High
- level of creativity, discipline, and attention to detail
- · Good
- understanding of HACCP, hygiene, and safety standards
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Overall Purpose/Objective
Of the job
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- To independently manage and oversee a
- specific section of the kitchen, ensuring high-quality food production,
- training of junior staff, maintenance of hygiene standards, and smooth
- workflow during service.
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Key Responsibilities
- (List major responsibilities, that you
- have, to achieve the key objectives)
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1. Operations
- Manage and supervise daily operations of
the assigned kitchen section.
- Prepare, cook, and present dishes
according to recipes, standards, and brand guidelines.
- Ensure all mise-en-place is
prepared accurately and on time.
- Maintain consistency in taste, quality,
and presentation of all dishes.
- Monitor portion control and minimize
food wastage.
- Ensure proper storage, labelling, and
stock rotation of ingredients.
- Maintain cleanliness and sanitation of
workstations and equipment.
- Train, guide, and supervise Commis and
Demi Chefs in the section.
- Ensure adherence to all food safety,
hygiene, and sanitation protocols.
- Check the quality and freshness of raw
and cooked food items regularly.
- Report equipment issues, shortages, or
operational challenges to the Sous Chef.
- Assist in planning menus, developing
recipes, and introducing new dishes if required.
- Coordinate with other sections for
smooth and timely kitchen operations.
- Maintain grooming, discipline, and
professional behaviour at all times.
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