Chef de Partie

About the role

The Chef de Partie will support the kitchen team in preparing and cooking high‑quality dishes while maintaining strict hygiene and safety standards. This role is based in the airport kitchen and requires a proactive attitude to ensure smooth daily operations.

Key responsibilities

• Assist with food preparation, cooking, and plating to ensure consistency and quality.
• Maintain food hygiene, health, and safety standards, including HACCP compliance.
• Support menu development and ensure dishes meet presentation and portion standards.
• Check ingredient quality on delivery and during ordering.
• Help supervise and train Commis Chefs and Kitchen Stewards.
• Maintain cleanliness and organization of work stations.
• Compile and submit kitchen logs and ensure compliance with food and hygiene regulations.
• Assist the supervisor in preparing weekly shift schedules and rosters.

Required profile

• Minimum 5 years of relevant experience, preferably in a 4‑5 star hotel or catering environment.
• Degree in Culinary Arts or a Diploma in Food Production.
• Strong knowledge of cooking techniques and kitchen operations.
• Excellent customer service, interpersonal and communication skills.
• Ability to work under pressure in a fast‑paced environment.
• Mastery of food safety regulations and computer operation.

Required skills

• HACCP and food safety regulations
• Menu development
• Cooking techniques
• Kitchen operations
• Computer operation