Chef de Partie – Kitchen Team Leader

About the role

The Chef de Partie will lead a kitchen section, ensuring high‑quality food production, consistency, and compliance with safety standards. Working closely with the Sous Chef, you will supervise staff, manage recipes, and control costs while maintaining a smooth operation.

Key responsibilities

• Direct, coach, support, supervise and evaluate all direct reports in collaboration with the Sous Chef.
• Read, understand, follow and prepare company recipes, maintaining taste consistency.
• Coordinate and delegate tasks to team members across any kitchen section (sauce, fish, roast, cold, etc.).
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Control production levels, recommend improvements and manage cost‑containment measures.
• Ensure HACCP and public‑health standards (US, Anvisa, Canadian, Australian, etc.) are fully applied.
• Maintain the work area for announced or unannounced health inspections.
• Review timesheets, prepare reports, and conduct workstation spot checks to minimize waste.
• Monitor staff assignments, evaluate performance and make recommendations for hiring or discharge.

Required profile

• Excellent food knowledge and thorough understanding of culinary terminology.
• Ability to work efficiently in any kitchen section and supervise a team.
• Strong attention to detail for recipe management and health‑safety compliance.
• Commitment to punctuality, personal hygiene and uniform standards.

Required skills

• HACCP and food safety compliance.
• Recipe management and preparation.
• Cost control and expense reduction.
• Inventory and requisition management using electronic systems.
• Basic computer skills for reporting and documentation.