Chef de Partie Job Description

A Chef de Partie owns one section of a hotel kitchen, from mise en place to the final plate. The section answers to the Sous Chef. Across à la carte service, banquets, and room service, the pressure spikes during back-to-back covers, when a missed HACCP temperature check or a late ticket can throw off an entire meal period for every other section in the kitchen. Most sections also carry a food hygiene or HACCP certification requirement, since the section head signs off on quality, temperature logs, and portioning every single shift.

The mandate of the Chef de Partie is to keep one kitchen section running at full standard through every service, from the first prep list to the last ticket. Working alongside Commis Chefs and Demi Chefs de Partie, the section head reports the day's stock and quality issues to the Sous Chef.

Career Impact: Running your own section as Chef de Partie builds the supervisory track record hiring managers look for before a Sous Chef promotion.

Business Impact: Every dish that reaches a la carte, banquet, or room service tables carries your section's name, so guests taste the standard you hold.

Growth Opportunity: Certifications such as HACCP or Food Handler credentials earned on the job open the door toward Sous Chef and Head Chef roles.

• Own the mise en place, cooking, and plating standards for one assigned kitchen section every single shift.
• Prepare and cook menu items to exact recipe specifications across à la carte, banquet, and room service.
• Monitor food quality, portion sizes, and stock rotation within the section to reduce waste and spoilage.
• Coordinate daily prep lists and last-minute menu changes directly with the Sous Chef.
• Mentor Commis Chefs and Demi Chefs de Partie on technique, timing, and section standards.
• Review incoming deliveries and store products correctly to protect quality and food safety compliance.
• Report equipment faults, hygiene concerns, and stock shortages to kitchen leadership without delay.
• Maintain cleanliness and organization of the section's stations, tools, and storage areas throughout service.

• Bachelor's degree in culinary arts or equivalent work experience gained in a professional kitchen.
• 2 or more years of professional kitchen experience, including hands-on section-level cooking and plating.
• Working knowledge of HACCP and food safety procedures as applied to daily section operations and storage.
• Ability to work under pressure through high-volume, back-to-back meal periods without losing consistency.
• Proven experience training, guiding, or supervising junior kitchen staff such as Commis Chefs on shift.
• Strong verbal communication skills to coordinate prep lists and changes with the Sous Chef and front of house.
• Basic Food Hygiene or equivalent certification, or a clear willingness to obtain one soon after hire.
• Flexibility to work varied shifts, including evenings, weekends, and public holidays as the schedule requires.

• Culinary school diploma or a completed trade apprenticeship, such as a Red Seal or NVQ qualification in the trade.
• Hands-on experience in a specific specialty, such as pastry, dim sum, or wok cooking.
• Familiarity with menu costing, waste tracking, or daily inventory ordering for a section.
• International kitchen experience gained across more than one country, cuisine, or hotel brand.

• Food cost variance percentage, reflecting how tightly the section controls waste and portioning.
• Ticket time during peak service, measuring how fast the section plates orders without errors.
• HACCP audit pass rate for the section, reflecting hygiene and temperature log accuracy.
• Number of send-backs or remakes from the section, showing plating and taste consistency.
• Commis and Demi Chef training hours logged, reflecting how well the section builds bench strength.

• Base Salary Range: $35,000 to $48,000 per year for Chef de Partie roles in U.S. hotel kitchens
• Bonus: Occasional discretionary or seasonal bonus tied to outlet performance, though uncommon at this level
• Equity: Not typically offered for hourly or line-level hospitality kitchen positions of this kind
• Health Benefits: Medical, dental, and vision coverage often available after a standard employment waiting period
• PTO: Paid time off typically runs two to three weeks, increasing with tenure and seniority
• Common Perks: Staff meals, uniform allowance, and discounted stays at partner hotel properties when offered

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Employment is contingent on successful completion of a background check where permitted by law. All qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other status protected under applicable federal, state, and local law. Reasonable accommodation is available for applicants and employees with disabilities upon request. Candidates must be authorized to work in the country of employment without current or future sponsorship.

The Chef de Partie owns plating and food quality for one kitchen section, keeping VIP and dietary requests on point across à la carte and banquet service. Reporting to the Chef de Cuisine, the section head orders daily stock with the commissary and butcher and mentors Demi Chefs de Partie so every dish meets hotel food safety standards.

Key Responsibilities

• Supervise the kitchen section and cooperate with the other sections within the kitchen.
• Comply at all times with standard quality requirements, stock management, and techniques.
• Monitor and control food quality, setup, presentation, and timely delivery of dishes.
• Keep plating guides current, distributed, and followed for dish description, cooking method, and presentation.
• Prepare dishes in the most authentic way, per standards set by the Chef de Cuisine.
• Ensure agreed quality, hygiene, and other standards are kept or surpassed by self and subordinates.
• Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division.
• Order and request ingredients on a daily basis.
• Oversee food safety standards set by the hotel and UAE Municipality rules and regulations.
• Monitor and follow through on VIP guest requirements and special dietary requests.
• Assist the Chef de Cuisine with hands-on dish training to keep food knowledge current.
• Share specific knowledge and recipes with colleagues, and give feedback during annual appraisals for Demi Chefs de Partie and Cooks.
• Support the commissary and butcher with the daily market list and inventory control.
• Facilitate daily shift briefings, communicate rules and regulations, and attend required meetings.

Required Qualifications

• High school qualification or equivalent.
• Degree or Higher National Diploma in Hospitality or Culinary Arts is preferred.
• Experience as a Chef de Partie in a high-volume restaurant with the highest levels of service is preferred.
• 3 or more years of experience working in a 5-star hotel or freestanding restaurant environment.
• International work experience in at least two regions such as Asia, Europe, North America, or the Middle East is preferred.
• Strong knowledge of HACCP.
• Extensive knowledge of using various cooking methods, ingredients, equipment, and processes.
• Solid knowledge of preparing, cooking, and presenting dishes.
• Competent computer skills, including MS Office or equivalent.
• Proven ability to support, motivate, and lead a large and diverse team.
• Strong attention to detail, with the ability to organize and handle multiple tasks.
• Strong on-the-job and classroom-style training skills, with the ability to communicate clearly with peers, subordinates, and superiors.
• Ability to work long hours with a strong focus on operational performance.

Embedded within the ship's galley team, the Chef de Partie leads daily supervision of line cooks and dishwashers while keeping every dish within Transport Canada and Public Health rules. Working closely with the Head Chef, the section coordinates cost control, food storage, and mandated safety drills to keep passengers fed safely through every meal period.

Core Functions

• Coordinate the action plan with the Head Chef for each meal period.
• Inspect pre-opening progress and direct or assist to ensure food operations meet standards and passenger expectations.
• Supervise and administer line cooks and dishwashers during meal periods.
• Ensure the galley is fully compliant with Public Health and Transport Canada rules and regulations at all times.
• Participate in pre-shift and post-shift line meetings.
• Ensure all food specifications and presentations are followed during the meal period.
• Give daily attention to all cost control systems.
• Assist with mandated inventories and orders as needed.
• Handle food preparation, food service, and cleaning procedures for the assigned menu section and equipment.
• Take part in food storage loading, requisitioning, and quality and quantity control when required.
• Maintain high-standard presentation of food and buffets, and prepare menu production forecasting and daily requisition.
• Prepare and cook food to the highest standards to establish an efficient flow of food.
• Work to minimize spoilage and make use of food surpluses.
• Participate in Transport Canada-mandated drills and emergency procedures as directed.

Qualifications & Experience

• O.S.S.D. or equivalent as recognized by the Ministry of Education.
• Hospitality or Culinary degree is considered an asset.
• Food Handler's Certificate.
• Red Seal Certificate is considered an asset.
• 3 or more years of comparable kitchen experience required.
• Positive, energetic attitude essential to the role.
• Able to take direction and work under close supervision.
• Effective written and oral communication skills with coworkers and guests.
• Strong service orientation, looking for ways to help others.
• Availability for extended periods of standing, weekends, evenings, and major holidays.
• Ability to reach, bend, stoop, push, pull, and safely lift to 70 pounds.
• Willingness to work in a strenuous, warm environment while lifting cases of provisions.
• Willingness to wear assigned personal protective equipment as required.

Reporting to the Executive Sous Chef, the Chef de Partie leads daily mise en place and prep assignments for the Line Cooks each shift. Partnering with apprentice cooks and the Executive Chef, the section keeps food presentation consistent and waste low while meeting the hotel's sanitation and service standards.

Primary Duties

• Meet with the Sous Chef or Executive Chef to review assignments, business levels, and changes affecting the shift.
• Keep daily mise en place in top condition and report shortages needed for service.
• Guide and encourage apprentice cooks in their work, following recipes and menus, and assist with food storage.
• Prepare and assign production and prep work for line cooks, and review priorities.
• Communicate additions or changes to assignments as they arise during the shift.
• Ensure the opening shift completes startup of the kitchen and banquet line and designated prep work.
• Prepare and serve all food items according to hotel recipes and standards.
• Ensure consistency in presentation of prepared food items and minimize waste related to preparation.
• Meet demands to a high standard of quality and promptly.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Maintain strict compliance with provincial and federal sanitation and health regulations and hotel requirements.
• Maintain complete knowledge of departmental policies, service procedures, and standards.
• Maintain complete knowledge of correct maintenance and use of kitchen equipment.
• Attend departmental briefings and mandatory meetings, maintaining professional confidentiality as required.

Skills & Qualifications

• High school diploma, with culinary certification preferred, or an equivalent combination of education and work experience.
• Possess a Red Seal certificate.
• Food Safe certificate for knowledge of food handling.
• First Aid Certificate is a plus.
• Minimum of 3 years of experience with advanced work-related and supervisory experience in a 4- or 5-star hotel or restaurant.
• Knowledge of accident and safety standards, with the ability to respond to guest requests for medical assistance.
• Knowledge of safety equipment and procedures as outlined by the hotel.
• Knowledge of special medical assistance regarding food allergies and guest health needs.
• Ability to comprehend, follow, expand, and condense recipes, producing creative and artistic food work.
• Ability to work cohesively with co-workers as part of a team, and to lead and teach co-workers.
• Required to speak, read, and write English, with fluency in other languages preferred.

Sitting between the Sous Chef above and the associates below, the Chef de Partie shapes standard recipes and product development for the dim sum and wok section. Operating across training, sanitation, and daily requisitioning, the section keeps portioning and presentation uniform for every dish that leaves the pass.

Duties

• Train, motivate, supervise, and discipline chefs working directly and indirectly in the kitchen.
• Prepare and cook food according to standard procedures, recipe cards, photographs, and given instructions.
• Establish standard recipes and ensure compliance with them.
• Constantly inspect taste, temperature, and visual appeal so dishes are uniform and portion sizes are correct.
• Assist the Sous Chef and Junior Sous Chef in training associates.
• Participate in product development and in controlling the smooth operation of the kitchen.
• Ensure food quality, taste, presentation, and requisition are maintained.
• Supervise employees and manage a shift.
• Ensure proper sanitation procedures are followed, and the kitchen stays clean, neat, and tidy.
• Assist the Sous Chef and Junior Sous Chef in day-to-day kitchen operations and food presentation.
• Ensure all equipment is in full working order.
• Ensure an adequate supply of all products is prepared on a timely basis.
• Requisition items needed for the following day from food, non-food, and stewarding stores.
• Prepare exciting and appealing room amenities when needed.

Requirements

• Degree holder, preferably in culinary studies.
• Experienced in Asian cuisine and specialized in dim sum and wok cooking.
• 2 to 4 years of experience, including supervisory experience.
• Strong organizational skills.
• Strong analytical, problem-solving, and project management skills.
• Excellent communication skills.

A key member of the culinary team, the Chef de Partie develops all pastry and dessert items for the restaurant, bar, and banquet program. Collaborating across the culinary leadership team and front-of-house staff, the section keeps every pastry item consistent with hotel recipes and standards.

Functions

• Consistently offer professional, friendly, and engaging service while supporting colleagues as the lead hand in the pastry kitchen.
• Produce all pastry and dessert items for the restaurant, bar, and banquets.
• Ensure consistency in the preparation of all pastry items according to hotel recipes and standards.
• Assist with the development of new recipes and special requests.
• Maintain proper rotation of product in refrigerators to minimize wastage and spoilage.
• Ensure cleanliness and maintenance of all work areas, utensils, and equipment throughout the shift.
• Ensure prep lists and work are completed and passed on as required.
• Communicate effectively with culinary leadership and front of house staff as required.
• Follow all food safety, sanitation, and health and safety protocols and other policies.

Experience & Qualifications

• A diploma in the culinary field is an asset.
• Journeyperson's papers or an international equivalent are required.
• Previous experience of at least 6 years in the culinary field, in progressive roles in similar settings, is required.
• Previous experience in a pastry leadership role is required.
• Proven ability to multitask, prioritize, and problem-solve effectively.
• Excellent communication, interpersonal skills, and fluency in English.
• Ability to work well under pressure in a busy environment.
• Demonstrated teamwork skills, shown by working cohesively with fellow employees across areas.
• Strong attention to detail.
• Ability to focus on guest needs while remaining calm and courteous at all times.
• Ability to work a variety of shifts and days of the week.

Food cost control and guest experience depend on the Chef de Partie, who advances food preparation standards and supervises staff to deliver an excellent guest and member experience. Based within the member dining kitchen, the section works closely with the Head Chef to protect gross profit margins and department targets.

Accountabilities

• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Prepare all mise en place for relevant menus.
• Assist in resolving guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets.
• Assist other departments wherever necessary and maintain good working relationships.
• Assist the Head Chef and Sous Chef in training staff on company procedures.
• Report maintenance, hygiene, and hazard issues.
• Comply with hotel security, fire regulations, and health, safety, and food safety legislation.

Technical Qualifications

• Achieved a Basic Food Hygiene Certificate.
• Intermediate Food Hygiene.
• A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie.
• Previous kitchen experience in a similar role.
• Knowledge of current food trends.
• A current, valid, and relevant trade commercial cookery qualification, proof of which may be required.
• Ability and desire to motivate a team.
• Excellent communication skills.
• Ability to work under pressure.
• Ability to work on your own or in teams.

As the Chef de Partie, this section delivers consistently presented menu items while managing the food cost controls set by the Head Chef. The kitchen leadership team relies on this work to hit KPI targets across financial performance, guest experience, and team member experience.

Activities

• Deliver high-quality, consistently presented menu items.
• Manage food cost controls set by the Head Chef.
• Ensure compliance with all food safety requirements.
• Track, monitor, and minimize waste.
• Focus on sustainability targets for the section.
• Perform against KPI targets in a balanced scorecard covering financial performance, guest experience, and team member experience.
• Adhere to cookbook specifications, processes, and visuals.
• Deliver creative and bespoke solutions when appropriate to address guest needs.
• Work with the Head Chef to implement new menus as business needs require.

Position Requirements

• Basic Food Safety Qualification or equivalent.
• Qualification in food safety and a track record of managing all aspects of food safety.
• Relevant food preparation qualification, Hospitality and Catering Level 2 or equivalent.
• Experience in a quality production style or branded environment.
• Previous Chef experience in a professional environment.
• Ability to adapt and make changes quickly while retaining the highest standards.
• Evidence of leading change with new technologies and ways of working.

Chef de Partie runs and supervises any kitchen section to the standards set by the Head Chef, executing cooking quickly and efficiently to the expected high standard. Success in the position means keeping designated sections stocked, clean, and ready for every service while junior chefs are supported and developed.

Operational Focus

• Run and supervise any kitchen section to the required standards set by the Head Chef.
• Ensure all preparation of the designated section is complete and ready for each service.
• Practice good stock and waste control.
• Take responsibility for the quality control of stock and prepared foods.
• Execute cooking to the expected high standard quickly and efficiently.
• Ensure the cleanliness and organization of the designated section.
• Support the head or sous chef in delivering the required standard of food.
• Appropriately delegate jobs to junior chefs and apprentices and support their development.
• Maintain a positive and proactive attitude while seeking to improve skills and performance.
• Comply with health and safety regulations, the staff code of conduct, and company policies.
• Ensure hotel guests and non-residents enjoy the best experience possible.

Knowledge, Skills & Abilities

• Previous experience in a busy kitchen environment.
• Experience working in a diverse environment.
• Positive attitude toward work and colleagues.
• Desire to learn new skills and a passion for food.
• Good communication skills.
• Able to work under pressure.

The Chef de Partie owns consistency across à la carte and buffet menus, keeping every outlet chef aligned on guest feedback and menu features. Reporting through the outlet chef structure, the section works to protect product quality and minimize wastage and spoilage.

Key Deliverables

• Ensure consistency in the preparation of all food items for a la carte and buffet menus, according to hotel recipes and standards.
• Liaise daily with outlet chefs to maintain open lines of communication regarding guest feedback.
• Maintain proper rotation of product in chillers to minimize wastage and spoilage.
• Maintain full knowledge of all menu items, daily features, and promotions.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow all safety and sanitation policies.

Professional Experience

• Red Seal Certification or international equivalent is required.
• Workplace Hazardous Materials Information System certificate and Safe Food Handling certificate, both completable upon commencement of employment.
• Previous experience, a minimum of at least three years in the culinary field is required.
• Diploma or certification in a culinary discipline is an asset.
• Strong interpersonal and problem-solving abilities.
• Ability to work well under pressure in a busy environment.
• Ability to work cohesively as part of a team.

Sitting at the start of the guest day, the Chef de Partie produces breakfast dishes to the standard set by the Executive Chef while keeping sanitation and food standards on track. Serving as the anchor of the morning line, the section works to continually improve guest and employee satisfaction within the operating budget.

Areas of Ownership

• Ensure that all food is prepared and served according to the standard set by the Executive Chef.
• Handle food preparation and cooking for the breakfast line.
• Produce and check the cooking and presentation of food.
• Work to continually improve guest and employee satisfaction while maintaining the operating budget.
• Ensure sanitation and food standards are achieved.

Background & Experience

• Experience in bulk cooking.
• Good knowledge of current food trends.
• Innovative culinary skills.
• A strong work ethic, ready to take on jobs of any size.
• A desire to innovate and create new dishes.

A key member of the prepared foods team, the Chef de Partie oversees production quality, presentation, and food safety across the hot bar, chef's case, and fresh pack stations. Collaborating with store leadership and the buying team, the section head drives merchandising standards and sales initiatives that shape the guest's in-store dining experience.

Functions

• Drive and elevate culinary operational excellence, championing food quality and a passion for food culture in the front and back of house.
• Demonstrate advanced product knowledge and awareness of industry trends, products, and innovation.
• Build a positive work environment of strong teamwork, mutual respect, and morale.
• Develop, mentor, motivate, and train team members to sustain high performance and strong retention.
• Establish standards of service and serve as the voice and face of the prepared foods department.
• Manage and expedite production within prepared foods to maintain quality, presentation, and food safety daily.
• Communicate and execute operational and store process SOPs and regional merchandising standards for culinary programs.
• Ensure integrity of all menu implementations and planograms.
• Monitor in-stock levels and execute promotions and sales-driving initiatives.
• Build strong partnerships and communication with store leadership and the buying team.
• Organize a systematic approach to work, delegate responsibilities, and set the highest standards of retail execution.
• Prioritize production lists for the back of house and ensure the highest standard conditions for walk-ins.
• Oversee catering order fulfillment and coordinate regional culinary tasting events.
• Serve as culinary ambassador, directing team members to satisfy and delight customers.

Experience & Qualifications

• Food safety certification, or willingness to complete certification within 6 months of hire.
• 18 months or more of combined professional hospitality and kitchen experience, along with culinary training.
• Strong technology skills, including Microsoft Office.
• Ability to teach and develop others in a constructive and positive manner.
• Strong organizational skills, with the aptitude to prioritize and delegate responsibilities efficiently.
• Excellent communication, interpersonal, and motivational skills to build teams and customer relationships.
• Consistent and punctual work habits.
• Availability for a flexible schedule, including nights, weekends, and holidays.

Sitting at the intersection of kitchen operations and client partnership, the Chef de Partie develops food quality, hygiene, and service standards across every unit within the Divisional Team's remit. Operating across training, ISO documentation, and daily food preparation, the section supports Senior Managers in strengthening the client relationship and upholding company standards throughout the operation.

Accountabilities

• Treat colleagues politely and courteously at all times, promoting team spirit and support for temporary staff.
• Attend training courses as required to pursue ongoing personal development.
• Assist flexibly across the unit and other areas of the Divisional Team to meet business and customer needs.
• Respond to the pace of business in terms of speed of work and productivity.
• Support Senior Managers in liaising effectively with the client to develop the partnership.
• Represent the company's best interests, including maintaining correct uniform and grooming standards.
• Monitor hygiene and appearance standards of the team to maintain company standards.
• Prepare food in the correct manner as shown by the Head Chef, following food specifications and photographs.
• Keep the area of responsibility clean and tidy at all times.
• Assist the Head Chef with ISO documentation.
• Take responsibility for the kitchen and team in the absence of the Head Chef.
• Work with the entire team, including managers and supervisors, to provide quality, well-presented food efficiently.
• Provide food at agreed times in a safe and hygienic manner, following instructions to maximise yield and minimise waste.
• Accept deliveries and verify that quality and price meet specifications.

Technical Qualifications

• Understanding of production planning and how to optimise resources correctly.
• Understanding of how to clarify client and customer requirements effectively.
• Awareness of market trends and competitor performance.
• Strong menu knowledge, technical organisation, and time management skills.
• Strong working knowledge of Microsoft and CRM products.
• Excellent communication and interpersonal skills.
• Strong attention to detail and passion for food development.
• Ability to build strong working relationships with stakeholders, delivering service that exceeds expectations.
• Flexibility to respond quickly to changing circumstances and value different perspectives.
• Leadership and planning skills, with strong personal integrity and the capacity to grow into new areas of expertise.

A key member of the culinary team, the Chef de Partie produces restaurant food across breakfast, room service, dinner, and staff meal service under strict FSAA compliance. Collaborating across kitchen meetings and SOP reviews with the Chef, the section keeps menus, plating, and food costs aligned with hotel standards.

Activities

• Produce restaurant food across breakfast, room service, dinner, and staff meal service.
• Prepare menus in a timely manner, strictly following recipes, standards, and plating specifications.
• Maintain compliance with FSAA requirements across all hotel operations.
• Operate all kitchen equipment, appliances, and machines properly and safely.
• Assist the Chef with personnel training and drive SOP and continuous improvement initiatives.
• Participate actively in kitchen meetings to maintain continuous improvement and smooth communication.
• Inform kitchen staff of occupancy rates, forecast plans, and revenue to guide production.
• Follow new menu changes and working methods requested by the Chef for specials and promotions.
• Work with the Chef to order food quantities, maximising produce use and minimising waste.
• Check equipment regularly and report problems to the Head Chef.
• Ensure recipes and costs exist and stay updated, monitoring quantity and quality for raw material economy.
• Attend management and operations meetings, organizing departmental meetings in the Chef's absence.
• Check the quality of food prepared by staff and make necessary adjustments to menu selection.
• Ensure staff awareness of fire, life safety, and emergency procedures under the hotel's safety policy.

Knowledge, Skills & Abilities

• High school diploma or equivalent, preferably from a professional culinary school.
• 1 to 3 or more years of kitchen management experience in a 4- or 5-star hotel restaurant, including 3 years as Kitchen Chef.
• Knowledge of food safety systems.
• Extensive knowledge of kitchen equipment, with the ability to train staff.
• Basic knowledge of computer operation.
• Strong creative and research capability, with the drive to execute new ideas effectively.
• Ability to complete tasks on time in order of priority.
• Comfort working under pressure while staying calm to solve problems.
• Ability to work well independently as well as in a team.
• Willingness to learn actively and adapt to change where required.
• Openness to accepting constructive criticism.

Consistent quality, presentation, and cost control across a five-star outlet depend on the Chef de Partie, who oversees a specific kitchen section and refines technique among the team. Based within an international, high-volume kitchen, the section reports daily operations and concerns to the Chef de Cuisine and Sous Chefs while training cooks and maintaining food safety standards.

Operational Focus

• Supervise a specific area of the assigned outlet, maintaining product consistency in quality, appearance, and taste.
• Ensure employees perform correct techniques and stay familiar with relevant items and products.
• Ensure products and services are delivered accurately and on time, performing quality checks before service.
• Keep working stations and kitchen equipment organized, clean, and tidy at all times.
• Monitor daily operations stock and report shortages to anticipate needs and demand.
• Minimize wastage and strive to reduce costs.
• Store items properly with correct labeling.
• Assist with opening and closing processes of the outlet.
• Inform the Chef de Cuisine, Senior Sous Chef, and Sous Chefs of daily operations, raising problems or concerns.
• Assist with training and development of cooks, openly sharing knowledge.
• Establish and maintain effective workplace relationships.
• Report malfunctioning equipment or maintenance deficiencies to the appropriate area promptly.
• Maintain and exceed food safety standards in line with company policy.
• Attend daily briefings and required meetings, adhering to company policies and reporting unsafe conditions to supervisors.

Professional Experience

• Culinary diploma from an accredited school.
• Food safety training or certificate, ISO22000 preferred.
• 5 or more years of professional kitchen experience, including 2 years in a similar role in five-star hotels.
• Experience in a high-volume operation, working with international teams.
• Relevant experience across a variety of cuisines, or in a specific style relevant to the position.
• Good understanding of food cost.
• Hands-on, cuisine-oriented primary skill set.
• Good management and leadership qualities.
• Quality management and quality control skills.
• Fluency in English and Greek required, with additional languages an advantage.

As the Chef de Partie, this role produces guest and crew meals across the action, buffet, and pantry stations while training junior galley staff. The galley team relies on this work to keep the CDC Vessel Sanitation Program and Health Canada standards, safety drills, and inventory rotation on track throughout each voyage.

Key Deliverables

• Assist the Head Chef, Sous Chef, Line Cook, and Pantry Chef in preparing all guest and crew meals per the menu matrix and recipes.
• Prepare breakfast, lunch, and dinner items, including meat, fish, vegetarian, and side dishes for guests and crew.
• Work the action station during meal periods, including omelets, carving, and sauté preparation.
• Handle the buffet action station, crew meal preparation, canapes, and appetizers, including prepping, portioning, and cleaning.
• Assist with setup and breakdown of the hot line.
• Assist with plating breakfast, lunch, and dinner alongside the Sous Chef and Line Cook.
• Assist the Head Chef in training and developing Pantry Chefs and galley dishwashers per company policies and menus.
• Maintain cleanliness of the galley area and food storage rooms.
• Adhere to the CDC Vessel Sanitation Program and Health Canada requirements.
• Assist in dishwashing and food and inventory handling, ensuring proper rotation and storage.
• Participate in onboard safety training, meetings, and drills, including fire, abandon ship, and medical emergencies.
• Adhere to company uniform policy to promote image, safety, and standards.
• Participate in shore-side training as required by the company.
• Maintain familiarity with ISM codes and duties under the Safety Management System and Emergency Station Billet.

Background & Experience

• Culinary school training preferred.
• 3 or more years of culinary experience aboard passenger vessels preferred.
• Good time management skills, with the ability to handle multiple tasks, set priorities, and meet deadlines.
• Strong attention to detail, following through thoroughly on assigned tasks.
• Capacity to step up as Sous Chef should the need arise.
• Good supervisory skills, with the ability to develop others.
• Comfort working with co-workers to support a team environment.
• Ability to communicate successfully with galley team members and office personnel.
• Skill in working independently, using creativity and initiative to complete assigned tasks.
• Ability to work well under pressure in a high-volume, fast-paced environment, engaging confidently with guests.

Chef de Partie refines food preparation and presentation across à la carte and buffet menus at the resort, sharing ideas each shift to keep colleagues aligned on standards. Success in the position means liaising daily with outlet chefs on guest feedback while keeping chillers, rotation, and sanitation practices consistent throughout the kitchen.

What You'll Do

• Offer professional, friendly, and proactive guest service while supporting colleagues.
• Ensure consistency in the preparation of food items for a la carte and buffet menus, per hotel recipes and standards.
• Actively share ideas, opinions, and suggestions in daily shift briefings.
• Ensure kitchen colleagues stay aware of standards and expectations.
• Liaise daily with outlet chefs regarding guest feedback.
• Continually improve food preparation and presentation.
• Maintain proper rotation of product in chillers to minimize wastage and spoilage.
• Maintain full knowledge of menu items, daily features, and promotions.
• Ensure cleanliness and maintenance of work areas, utensils, and equipment.
• Follow kitchen policies, procedures, service standards, and safety and sanitation protocols when handling food and beverage.

Background & Experience

• Diploma or certification in a culinary discipline, an asset.
• Previous experience in the culinary field required.
• Computer literate in Microsoft Windows applications, an asset.
• Strong interpersonal and problem-solving abilities.
• Highly responsible and reliable.
• Ability to work well under pressure in a fast-paced environment.
• Capacity to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.

The Chef de Partie elevates the guest dining experience across the hotel by resolving enquiries quickly and delivering on departmental plans and targets. Reporting to the department's leadership, the section collaborates on cost and inventory control while documenting due diligence and best practice activities for internal and external audits.

Day-to-Day Responsibilities

• Support the smooth running of the kitchen department to deliver the guest dining experience to the highest level.
• Work as part of a team to maximize guest satisfaction and comfort, resolving enquiries promptly.
• Take responsibility for assigned duties and tasks, ensuring work is carried out in a timely, professional manner.
• Deliver on departmental plans and objectives to help hotel initiatives and targets be achieved.
• Collaborate with the immediate report to control costs and inventory and maintain productivity and performance levels.
• Build and maintain effective working relationships while promoting company culture and values.
• Ensure adherence and compliance with legislation, planning, delivering, and documenting due diligence and best practice activities for audit, performing follow-up as required.

Minimum Qualifications

• Kitchen experience beneficial, though not essential.
• Experience working with IT systems across various platforms.
• Hands-on approach with a can-do work style.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions, taking ownership of assigned duties and tasks.
• Personal integrity, with the ability to work in an environment that demands excellence.
• Strong communication skills.

Embedded within the hotel's kitchen brigade, the Chef de Partie executes food preparation and presentation standards across every mise en place while supervising staff and controlling costs to protect gross profit margins. Working closely with the Sous Chefs, the section trains staff on company procedures, reports hygiene and maintenance issues, and upholds fire, health, safety, and food safety legislation throughout service.

Scope of Work

• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Keep all working areas clean and tidy, ensuring no cross-contamination.
• Prepare all mise en place for relevant menus.
• Assist in resolving guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Contribute to controlling costs and improving gross profit margins and other financial targets.
• Assist other departments wherever necessary, maintaining good working relationships.
• Assist Sous Chefs in training staff to comply with company procedures.
• Report maintenance, hygiene, and hazard issues.
• Comply with hotel security, fire regulations, and health, safety, and food safety legislation.
• Maintain environmental awareness in daily operations.

Position Requirements

• SVH Leerlingwezen level 3 to 4 qualification.
• Basic Food Hygiene Certificate achieved.
• Supervisory experience in a kitchen environment.
• Excellent product knowledge.
• Good understanding of the English language.
• Good communication skills.
• Ability to work under pressure.
• Ability to work independently or as part of a team.
• Strong attention to detail and a highly service-minded approach.

Reporting to the Sous Chef, the Chef de Partie coordinates large and small volume orders while overseeing morning and afternoon kitchen operations and equipment upkeep. Partnering with 1st Cooks, Apprentice Cooks, and Prep Cooks, the section drives menu engineering and inventory initiatives that keep production quality and par levels on target.

Work Activities

• Prepare large and small volume orders and oversee morning and afternoon operations.
• Ensure the food service runs smoothly and safely.
• Maintain and oversee proper storage of all food items.
• Ensure all equipment is properly cleaned and in good working order.
• Maintain proper par levels of food products, inventory, and ordering.
• Participate in menu development, function sheets, and staff scheduling.
• Delegate and assist with cleaning of the line and storage areas.
• Oversee 1st Cooks, Apprentice Cooks, and Prep Cooks in food preparation.
• Provide feedback to the Sous Chef on performance management of subordinates.
• Participate in menu engineering and perpetual inventory initiatives and processes.

Professional Experience

• 3 or more years of cooking experience.
• Experience in menu development for high-volume establishments with an emphasis on quality production.
• Previous supervisory or leadership experience preferred, with training provided.
• Knowledge of food and labour costing.
• Availability to work flexible hours, including weekends and holidays.

Sitting at the intersection of galley leadership and shipboard sanitation compliance, the Chef de Partie coordinates Commis Chefs and Demi Chefs de Partie across an assigned section of the kitchen. Operating across recipe guidelines, plate presentation audits, and daily opening and closing procedures, the section keeps Vessel Sanitation Program standards and equipment upkeep on track throughout each voyage.

Performance Expectations

• Hold hands-on responsibility for the assigned section within the galley.
• Lead Commis Chefs and Demi Chefs de Partie.
• Complete recipe guidelines for assigned responsibilities through recipe booklets, plate presentation, and audits.
• Organize responsibilities for daily service.
• Meet the cruise line's Vessel Sanitation Program requirements.
• Monitor and ensure opening and closing procedures for assigned production areas, following up with cooks and stewards.
• Monitor handling and maintenance of operating equipment, reporting maintenance needs to the Junior Sous Chef.

Education & Experience

• 2 or more years of formal culinary training plus 3 years of work experience.
• 6 or more years of work experience, including 2 years in a comparable role.
• Proficiency in safe food handling, HACCP, and USPH standards.
• Proficiency in all stations in the kitchen.
• Strong team player.
• Knowledge and proficiency in following and converting recipes.

A key member of the kitchen team, the Chef de Partie guides food quality and hygiene standards while assisting the Head Chef and Sous Chef with daily kitchen operations. Collaborating across the kitchen floor, the section adheres to HACCP regulations and supports fellow staff in maintaining safe food preparation and storage practices.

Core Responsibilities

• Assist the Head Chef and Sous Chef with the overall running of the kitchen.
• Take direction from department managers and assist in monitoring food quality and hygiene standards.
• Follow the Head Chef's example of excellence and efficiency.
• Adhere to HACCP regulations at all times.
• Support fellow kitchen staff in observing appropriate hygiene systems during food preparation and storage.

Requirements

• Previous experience working within hotels or in a similar role.
• Good knowledge of HACCP procedures and regulations.
• Genuine interest in and passion for food.
• Mature, pleasant manner when dealing with customers and team members.
• Ability to work under pressure in a busy kitchen.

Consistent dish quality and hygiene standards depend on the Chef de Partie, who prepares, cooks, and presents dishes within a specialty section while training Demi Chefs de Partie and Commis. Serving as a partner to the Sous Chef and Head Chef, the section helps develop new dishes and menus while monitoring portion and waste control to protect profit margins.

Key Responsibilities

• Prepare, cook, and present dishes within your speciality.
• Manage and train Demi Chefs de Partie or Commis working within the section.
• Help the Sous Chef and Head Chef develop new dishes and menus.
• Ensure the section maintains high standards of food hygiene and follows health and safety rules.
• Monitor portion and waste control to maintain profit margins.

Required Qualifications

• City and Guilds 706/1 qualification, or NVQ equivalent.
• Food Hygiene Certificate.
• Experience in a similar kitchen environment.
• Ability to work well in a team.
• Passion for food and customer service.
• High standards and a quality driven approach.
• A can-do attitude toward daily tasks.

As the Chef de Partie, this role oversees the resort's daily pastry production, from breads and cakes to showpieces, while revising the seasonal pastry menu. The pastry team relies on this work to keep inventory, labor costs, and food waste under control while staff are trained on international techniques and standards.

Core Functions

• Check daily preparation and presentation for freshness and high-quality standards.
• Lead the seasonal revision of pastry menus.
• Prepare daily production of breads, rolls, muffins, and other baked goods per standard recipes.
• Produce and decorate cakes and showpieces.
• Inspect product for quality and consistency during and after baking.
• Review production schedules to determine the variety and quantity of goods to bake.
• Monitor inventory of supplies and order stock based on daily and weekly requirements.
• Maintain day-to-day control of labor, food cost, and food waste.
• Complete production sheets needed for daily operation.
• Ensure cleanliness and functional maintenance of all work areas per compliance standards.
• Maintain departmental standards set by the Executive Chef and Pastry Chef.
• Assist the Pastry Chef with supervision and performance management of staff.
• Train and coach staff on high standards and international culinary techniques.
• Participate as an active member in the resort's environmental and sustainable operations program.

Qualifications & Experience

• Culinary education degree.
• Hotel management courses completed, an asset.
• 5 to 6 or more years of pastry experience in a similar high-volume environment, covering wedding cakes, showpieces, yeast, French pastry, and chocolate work.
• 2 or more years of previous experience as Pastry 1.
• Experience in a 4-star large hotel or restaurant or similar standard.
• Experience with administration such as food cost, schedules, menu design, and labor cost, an asset.
• Experience organizing off-site catering events or coaching and conducting demonstrations is an asset.
• TB clearance.
• Highly resourceful and innovative, detail-oriented, and aware of contemporary trends.
• Strong leadership, training, and organizational skills, with the ability to work cohesively as part of a team under pressure.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.

Chef de Partie leads a small pastry team, preparing European breads, French patisserie, and traditional desserts to departmental quality standards across à la carte and daily meal service. Success in the position means controlling cost, consistency, and food safety while communicating clearly with team members in both Chinese and English.

Job Functions

• Lead a small team of culinary staff.
• Work well as a team, establishing effective employee relationships and proactively training staff.
• Prepare high-quality, safe food and ingredients for cooking.
• Maintain awareness of food safety control, cost control, and the full operation process.
• Make European-style bread, French patisserie, traditional desserts, and chocolate work.
• Serve guests at the buffet table.
• Maintain good housekeeping and the ability to handle accidents and emergencies.

Skills & Qualifications

• High school or relevant education.
• Kitchen safety course completion, along with required certificates and post-employment training and assessments.
• 7 or more years of experience in culinary work.
• Knowledge of HACCP and basic hygiene and sanitation regulations.
• Computer skills, with the ability to learn new software for inventory control and ordering.
• Fluency in Chinese and basic English.
• Strong written and oral communication skills with team members.
• Good knowledge of and compassion for food.
• Awareness of cost, consistency, and food quality.
• Full availability for shifts seven days a week, including nights, weekends, and holidays.

The Chef de Partie manages menu delivery to meet operational needs and specific guest dietary requirements while following allergen and HACCP guidelines throughout service. Reporting to the Head Chef and Hospitality Manager, the section maintains cleanliness and service standards while building positive working relationships across the overseas operation's teams.

Role Responsibilities

• Assist in delivering a menu suited to the operation's requirements, catering to specific guest dietary needs.
• Ensure allergen and HACCP guidelines and procedures are followed at all times.
• Maintain high standards of cleanliness and service as set by the Head Chef and Hospitality Manager.
• Stay flexible and approachable to ensure smooth operation between departments.
• Ensure a safe working environment at all times.
• Maintain a customer service orientation, encouraging direct feedback from guests.
• Provide ideas and implement variations and improvements to working systems as guest needs change.
• Monitor and record wastage or breakages per company procedures.
• Develop positive working relationships with all teams in the operation.
• Demonstrate excellent knowledge of the company's offerings and cross-sell them to guests.
• Follow procedures to prevent loss of stock or revenue.

Requirements

• Basic knowledge of kitchen operations and the requirements of the role.
• Willingness to learn and develop new skills.
• Consistently high standards of service.
• Positive and effective communication with the team and with guests.
• Flexibility with working hours, assisting across all areas of the operation.

Reporting to the Executive Chef, the Chef de Partie supervises food production personnel and assists with production tasks to keep quality and cost standards consistently attained. Partnering with the payroll and scheduling process, the section manages procurement, storage, and security of food and equipment across daily banquet operations.

Areas of Ownership

• Execute, guide, and assist in all preparation of line mise en place and production.
• Assist with supervision and training of employees, covering sanitation, safety, and menu planning.
• Assist with end-of-day and week payroll records, monitoring daily schedules.
• Assist in food procurement, delivery, storage, and issuing of food items.
• Assist in maintaining security of kitchen equipment, food, and supply inventories.
• Consistently maintain standards of quality, cost, eye appeal, presentation, and flavor of foods.

Background & Experience

• 3 or more years of experience in a high-volume banquet kitchen.
• Red Seal Certification preferred, along with Food Handler Certification.
• Knowledge of labour cost control and food cost control.
• Excellent interpersonal and communication skills.
• Strong leadership and motivational skills.
• Experience in a private club or similar environment, an asset.
• Flexibility to work evenings, weekends, and holidays.

Embedded within a busy, progressive kitchen team, the Chef de Partie assists the Head Chef and Sous Chef with running the kitchen while operating equipment safely and responsibly. Working closely with the wider hotel team, the section keeps dishes prepared to agreed timing and standard while upholding personal and kitchen hygiene under HACCP procedures.

Strategic Responsibilities

• Assist the Head Chef and Sous Chef with the overall running of the kitchen.
• Ensure dishes are prepared in a timely fashion to the appropriate agreed standard.
• Operate in a safe and responsible manner using recognised techniques.
• Maintain high personal and kitchen hygiene, adhering to HACCP procedures at all times.
• Operate machines and cooking equipment responsibly.
• Understand the provisions and maintenance requirements of the kitchen service.
• Work efficiently as part of a busy kitchen team and the wider hotel team.

Qualifications & Experience

• 2 to 3 or more years of experience in a similar position within a 4-star hotel.
• Ability to work on your own initiative and as part of a team in a busy environment.
• Knowledge of kitchen management, with strong organisational, communication, and motivational skills.
• Adaptability and the ability to work under pressure.
• Professional appearance and a positive work attitude.

Reporting to the Executive Chef, the Chef de Partie prepares meals to the satisfaction of employees under company standards and HACCP rules. Working in a small team within the office restaurant, the section handles daily lunch and occasional dinner service, ordering stock in cooperation with the Executive Chef.

Key Deliverables

• Professionally prepare and distribute daily lunch and occasionally dinner, per the Executive Chef's manual and menu cycle.
• Order stock in cooperation with the Executive Chef.
• Correctly handle all products and equipment.
• Ensure perfect cleanliness in the working area in accordance with HACCP rules.
• Conduct stock takes and inventory per company procedures.
• Perform according to company standards and HACCP rules.
• Correctly store stock and establish par levels.

Requirements

• 2 or more years of professional experience in the hotel, catering, or restaurant industry.
• International experience is an asset.
• Fluency in English, with German an asset.
• Ability to work independently.
• Service-oriented and guest-focused.