Chef de Partie – Culinary Team Leader

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 while maintaining efficient operations.

Key responsibilities

• Direct, coach, support, supervise and evaluate kitchen staff in collaboration with the Sous Chef.
• Prepare and follow company recipes, maintaining taste consistency and quality.
• Coordinate and delegate tasks across any kitchen section (sauce, fish, roast, cold, etc.).
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Handle electronic food requisitions, verify deliveries and report discrepancies.
• Control production levels, suggest cost‑saving improvements, and oversee HACCP implementation.
• Maintain public health compliance (US, Anvisa, Shipsan, Canadian, Australian) and prepare for inspections.
• Ensure personal appearance, uniform and hygiene meet company 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, communication, problem‑solving and decision‑making abilities.
• Excellent customer service, team‑building and conflict‑resolution skills.
• Good understanding of personalized service principles and guest satisfaction techniques.
• Intermediate computer proficiency and basic accounting knowledge.
• Ability to write reports, business correspondence and liaise with senior officers.

Required skills

• Advanced food preparation and culinary terminology.
• HACCP compliance and public health regulation knowledge.
• Electronic food requisition systems.
• Intermediate computer software (e.g., MS Office).
• Basic accounting principles (debits/credits, adjusting entries).
• Report writing and business correspondence.