Chef de Partie (Culinary Supervisor)

About the role

The Chef de Partie will lead a kitchen section, ensuring high‑quality food production, consistency with corporate recipes, and strict adherence to food safety standards. Working closely with the Sous Chef, you will coach and supervise team members across multiple stations.

Key responsibilities

• Direct, coach, support, supervise and evaluate all direct reports in collaboration with the Sous Chef.
• Read, understand and execute company recipes, maintaining taste consistency.
• Coordinate and delegate tasks for the assigned kitchen section, covering sauce, entremetier, fish, roast, cold kitchen, and other areas as needed.
• Undertake daily recipe reviews and keep recipe folders immaculate.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Control production levels, suggest improvements and manage cost‑controlling initiatives.
• Ensure HACCP program compliance and readiness for public health inspections (US, Anvisa, Shipsan, Canadian, Australian, etc.).
• Maintain personal appearance, uniform and hygiene standards as per company policy.

Required profile

• Minimum 8 years of experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years in a Chef de Partie position.
• Strong management, communication, problem‑solving and decision‑making abilities.
• Excellent customer‑service orientation and conflict‑resolution skills.
• Knowledge of personalized service principles, quality standards and guest‑satisfaction evaluation.
• Planning, coaching, organizing, staffing, controlling and evaluating expertise.
• Intermediate computer proficiency and basic accounting understanding.

Required skills

• HACCP and food safety standards
• Recipe management and preparation
• Cost control and production budgeting
• Intermediate computer software usage
• Basic accounting principles

What we offer

• Opportunity to work in a multicultural, dynamic culinary environment.
• Professional development under senior culinary leadership.