Chef De Partie

Key responsibilities

• Direct, coach, support, supervise and evaluate team members in collaboration with the Sous Chef.
• Read, understand and follow company recipes, ensuring consistent taste and quality.
• Work efficiently in any kitchen section and coordinate team members, assigning tasks as needed.
• Undertake daily recipe reviews and maintain immaculate recipe folders.
• Prepare electronic food requisitions for the section and verify deliveries for accuracy.
• Control production levels, suggest improvements and assist with cost control.
• Ensure compliance with public health standards (US, Anvisa, Shipsan, Canadian, Australian, etc.) and HACCP program.
• Maintain the assigned area for announced or unannounced health inspections.
• Report for duty on time, adhere to uniform and hygiene standards, and follow supervisor instructions.
• Oversee main sections such as Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen.

Required profile

• Minimum 8 years experience in upscale hotel, resort, cruise ship or convention banqueting service, with at least 2 years as Chef de Partie.
• Strong management skills in a multicultural, dynamic environment.
• Excellent communication, problem‑solving and decision‑making abilities.
• Superior customer service, team‑building and conflict‑resolution capabilities.
• Knowledge of personalized service principles, quality standards and guest satisfaction techniques.
• Planning, coaching, organizing, staffing, controlling and evaluating expertise.
• Intermediate computer software proficiency and basic accounting knowledge.
• Ability to write reports, correspond with senior officers and corporate office.