Chef de Partie Cusinie

Your day to day

Key Responsibilities​

• Manage daily operations of the assigned kitchen section to ensure food quality, presentation, and consistency.​
• Prepare, cook, and present dishes according to approved recipes and standards.​
• Assist with pre-opening activities including mise en place planning, equipment testing, and trial runs.​
• Supervise and guide Demi Chefs and Commis during shifts.​
• Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.​
• Control portioning, minimize wastage, and support food cost targets.​
• Maintain cleanliness, organization, and safe working practices in the section.​
• Assist in receiving, storage, and stock rotation following FIFO standards.​
• Report operational issues or maintenance needs to the Sous Chef.​

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Qualifications

• Certificate or Diploma in Culinary Arts or equivalent.​
• Minimum 2–3 years of experience as a Chef de Partie or strong Demi Chef in a hotel or professional kitchen.​
• Pre-opening experience preferred.​
• Experience with international hotel brands is an advantage.​

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Skills & Competencies​

• Strong technical cooking skills​
• Ability to supervise and train junior kitchen colleagues​
• Knowledge of food safety and hygiene standards​
• Good organizational and time-management skills​
• Ability to work under pressure​

• Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses. ​

• To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment up keep, and Hygiene Program to meet the highest IHG standards.​

• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.​

• Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.​

• To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.​

• Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.​

• Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.​

• He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.​

• I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships. ​

• Personally, I monitor and follow through on VIP guests' and special dietary requirements.​