Chef De Partie (Hotel Kitchen)

About the role

The Chef De Partie position is a full‑time, on‑site role at Dusit Princess Kathmandu. You will lead a specific kitchen section, ensuring every dish meets the hotel’s high standards for quality, presentation and safety.

Key responsibilities

• Oversee daily operations of an assigned kitchen station, planning and executing menu items.
• Supervise and train junior kitchen staff, delegating tasks and ensuring a collaborative work environment.
• Maintain strict food hygiene and safety standards, monitoring compliance throughout service.
• Coordinate with other kitchen sections to guarantee smooth, efficient service flow.
• Monitor inventory levels, assist with ordering, and support cost‑control measures.
• Contribute to new dish development and menu refinement.
• Keep the workstation clean, organized and fully stocked.
• Work closely with the Sous Chef and Head Chef to deliver consistent, high‑quality culinary experiences.

Required profile

• Proven technical cooking skills in relevant cuisine, with experience as a Chef De Partie in a hotel or restaurant.
• Strong knowledge of food safety, hygiene standards and kitchen sanitation practices.
• Ability to supervise, train and motivate junior kitchen team members.
• Competence in menu planning, portion control and basic stock management.
• Attention to detail in food presentation and a focus on guest satisfaction.
• Flexibility to work shifts, weekends and holidays as required.
• Diploma or certification in Culinary Arts preferred; experience with an international hotel brand is an advantage.
• Basic English communication skills; local language proficiency is beneficial.

Required skills

• Technical cooking skills
• Food safety and hygiene knowledge
• Menu planning and portion control
• Kitchen stock management