Chef de Partie

Responsibilities:

Section Leadership and Mise en Place:

• Fully manage the assigned kitchen section
• Prepare and assign daily prep tasks to Commis Chefs
• Ensure the section is fully ready before service
• Maintain continuous prep during service
• Brief team on menu, specials, and allergens
• Communicate with the Sous Chef/Head Chef on progress and delays

Multi-Cuisine Food Production:

• Prepare Intercontinental dishes (grills, sauces, roasts, etc.)
• Cook authentic African/West African meals to standard
• Manage cold section (salads, starters, dressings, cold dishes)
• Produce pastry and bakery items (desserts, breads, cakes)
• Ensure all dishes follow recipes, portioning, and plating standards

Quality Control:

• Ensure every dish meets hotel standards before service
• Taste and check the food before leaving the section
• Correct errors and coach junior staff
• Report quality or ingredient issues

Team Supervision:

• Supervise Commis Chefs and kitchen assistants
• Train and correct staff during service
• Lead by example in hygiene, discipline, and speed
• Provide performance feedback to senior chefs

Hygiene, Food Safety & HACCP:

• Maintain strict HACCP compliance
• Prevent cross-contamination and ensure allergen control
• Keep the section clean and properly sanitised
• Ensure proper food storage, labelling, and rotation

Stock & Waste Control:

• Monitor stock and request supplies appropriately
• Reduce waste through proper portioning and planning
• Ensure proper storage and usage of leftovers

Requirements:

• Culinary diploma or professional training
• Minimum 2 years kitchen experience (1–2 years as Chef de Partie or senior Commis)
• Strong knowledge of food safety (HACCP)
• Ability to work independently and lead a section
• Experience across multiple cuisines (at least 3 of 4 sections)

Preferred:

• Experience across all four sections (strong advantage)
• HACCP certification
• Hotel/banqueting kitchen experience
• Pastry or African cuisine specialization

Working Conditions:

• Fast-paced, physically demanding kitchen environment
• Rotational shifts (including nights, weekends, holidays)
• Cross-deployment across kitchen sections as needed

KPIs:

• Section readiness before service
• Food quality, consistency, and guest satisfaction
• HACCP and hygiene compliance
• Waste control and portion accuracy
• Staff development and supervision effectiveness
• Zero food safety incidents