Chef De Partie

Key responsibilities

• Direct, coach, support, supervise and evaluate team members together 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.
• Handle special requests such as show plates, food samples and random tastings.
• Control production levels, suggest improvements and manage cost control.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Oversee main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, Cold Kitchen) and their food production.
• Ensure compliance with public health standards (US, Anvisa, Shipsan, Canadian, Australian, etc.) and HACCP program.
• Maintain a clean area ready for announced or unannounced inspections.
• Report for duty on time, follow uniform and hygiene standards.

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, decision‑making and interpersonal 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 skills and basic accounting knowledge (debits/credits, adjusting entries).
• Ability to write reports, business correspondence and build rapport with senior officers and corporate office.