Role Objective

Our client, a well-established hospitality organization, is looking to hire an experienced Chef de Partie to join their kitchen team. The ideal candidate will be responsible for overseeing a specific kitchen section, ensuring excellence in food preparation, presentation, hygiene, and overall kitchen operations.

Core Duties and Responsibilities

• Prepare and cook a variety of menu items—including appetizers, main courses, soups, salads, and desserts—in line with set recipes and quality standards
• Ensure workstations are fully stocked and properly arranged with all required supplies prior to service
• Organize and execute mise en place by handling tasks such as chopping, slicing, and seasoning ingredients before service
• Operate kitchen equipment such as grills, ovens, fryers, and stovetops safely and effectively
• Maintain cleanliness, order, and hygiene in the kitchen in compliance with food safety regulations
• Ensure proper storage of food items through correct labeling, dating, and stock rotation (FIFO)
• Uphold all food health and safety standards consistently
• Coordinate with kitchen and front-of-house teams to ensure timely and accurate order delivery
• Monitor ingredient quality and inspect prepared items to ensure consistency and freshness
• Oversee portion control and presentation to meet company standards
• Support opening and closing procedures, including thorough cleaning and station setup
• Keep all utensils and equipment clean and ready for use at all times
• Manage multiple orders efficiently, especially during peak service hours
• Assist in garnishing and final presentation of dishes before service
• Track stock levels and report shortages to the Chef or Manager for replenishment
• Organize tools, equipment, and ingredients ahead of service for smooth operations
• Address and resolve issues related to food preparation or customer orders promptly
• Perform any other duties as assigned
• Prepare food using various appliances and equipment
• Adhere strictly to food health and safety regulations
• Maintain a clean, safe and sanitized work area
• Organize equipment, utensils and other tools prior to service
• Efficiently resolving problems with customers’ orders.
• Perform any other duties as assigned

Job Specifications and Qualifications

• Diploma in Hospitality, Tourism, Business Management, Communication, or a related discipline
• At least two (2) years of experience in hospitality, events, customer service, or a similar role
• Basic understanding of event planning and coordination
• Willingness to work flexible hours and travel when necessary

Key Competencies

• Creative mindset with an interest in event concepts and themes.
• Strong time management and multitasking abilities.
• Excellent organizational skills and attention to detail.
• Strong teamwork and collaboration skills
• High level of integrity and professionalism
• Good verbal and written communication with a friendly approach.
• Ability to work efficiently in a fast-paced environment.
• Customer service oriented with a positive, professional attitude.

• Prepare and cook a variety of menu items—including appetizers, main courses, soups, salads, and desserts—in line with set recipes and quality standards
• Ensure workstations are fully stocked and properly arranged with all required supplies prior to service
• Organize and execute mise en place by handling tasks such as chopping, slicing, and seasoning ingredients before service
• Operate kitchen equipment such as grills, ovens, fryers, and stovetops safely and effectively
• Maintain cleanliness, order, and hygiene in the kitchen in compliance with food safety regulations
• Ensure proper storage of food items through correct labeling, dating, and stock rotation (FIFO)
• Uphold all food health and safety standards consistently
• Coordinate with kitchen and front-of-house teams to ensure timely and accurate order delivery
• Monitor ingredient quality and inspect prepared items to ensure consistency and freshness
• Oversee portion control and presentation to meet company standards
• Support opening and closing procedures, including thorough cleaning and station setup
• Keep all utensils and equipment clean and ready for use at all times
• Manage multiple orders efficiently, especially during peak service hours
• Assist in garnishing and final presentation of dishes before service
• Track stock levels and report shortages to the Chef or Manager for replenishment
• Organize tools, equipment, and ingredients ahead of service for smooth operations
• Address and resolve issues related to food preparation or customer orders promptly
• Perform any other duties as assigned
• Prepare food using various appliances and equipment
• Adhere strictly to food health and safety regulations
• Maintain a clean, safe and sanitized work area
• Organize equipment, utensils and other tools prior to service
• Efficiently resolving problems with customers’ orders.
• Perform any other duties as assigned

• Creative mindset with an interest in event concepts and themes.
• Strong time management and multitasking abilities.
• Excellent organizational skills and attention to detail.
• Strong teamwork and collaboration skills
• High level of integrity and professionalism
• Good verbal and written communication with a friendly approach.
• Ability to work efficiently in a fast-paced environment.
• Customer service oriented with a positive, professional attitude.

• Diploma in Hospitality, Tourism, Business Management, Communication, or a related discipline
• At least two (2) years of experience in hospitality, events, customer service, or a similar role
• Basic understanding of event planning and coordination
• Willingness to work flexible hours and travel when necessary