A chef de partie is responsible for day-to-day operation of their section. They must be able to manage and support their section to provide service successfully. They must ensure maximum guest satisfaction through quality assurance, planning and organizing resources and mise en place.

• Ensure products are of the highest quality and promptly respond and address food related issues and complaints.
• Make recommendations to the sous chef on improvements concerning their section.
• Proactively minimize waste and utilize all resources in their section while ensuring all food items are prepared according to standard recipes and portion control.
• Monitor inventory levels and temperature logs to ensure sufficient quantity and quality of resource availability according to reservations and forecasts.
• Monitor all tools and equipment and ensure that it is in good working condition; reports tools and equipment that needs maintenance or repair.
• Establish cleanliness, orderliness and safety in the kitchen in compliance to all food safety and sanitation regulatory standards.
• Effectively delegate responsibilities to subordinates, promotes a positive workplace, motivates and inspires subordinates and provide work-related support and training to equip them to succeed in current and future roles.

• A bachelor’s degree in Hospitality Management, Culinary Arts or NC II Certification in relevant courses
• At least 5 years working experience in a similar function is preferred
• Food Safety related trainings such as HACCP, Food Safety and Sanitation trainings is an advantage
• Excellent culinary skills, must be able to resolve bottlenecks and increase productivity in the kitchen
• Must have strong verbal and written communication and interpersonal skills
• A passion for food safety, quality and excellence
• Guest oriented, service-minded, takes initiative and is self-motivated