Chef De Partie

• Diploma or certification in Culinary Arts, Professional Cookery, or a related field
• Minimum 2–3 years of professional kitchen experience, preferably in a hotel, restaurant, or high-volume culinary operation
• Previous experience working as a Chef de Partie or in a similar kitchen role
• Good knowledge of Spanish cuisine, ingredients, cooking techniques, and traditional dishes
• Strong knowledge of food preparation, cooking methods, portion control, and presentation standards
• Good understanding of food safety, hygiene, sanitation, and HACCP standards
• Basic computer skills, with the ability to use standard Microsoft Office applications and kitchen-related systems as required
• Ability to supervise and support Commis Chefs and other kitchen team members
• Good organizational and time-management skills, with the ability to work effectively under pressure
• Strong attention to detail and commitment to maintaining consistent food quality and presentation
• Good communication and teamwork skills
• Passion for Spanish cuisine and a genuine interest in delivering high-quality culinary experiences
Here’s what you’ll do during a typical day:
• Prepare authentic Spanish dishes: Prepare, season, cook, and test dishes according to standard recipes and Spanish culinary techniques, ensuring consistency in taste, quality, and presentation
• Supervise the kitchen team: Oversee and support the kitchen team within the assigned section, providing guidance and assistance as needed to ensure smooth and efficient operations in the absence of senior chefs
• Maintain kitchen cleanliness: Keep all work areas, equipment, and utensils clean, tidy, organized, and free from cross-contamination, following proper food safety and hygiene standards
• Ensure food quality and storage compliance: Monitor the quality and freshness of ingredients, ensuring proper storage, labelling, and stock rotation in line with food safety requirements
• Assist with cost management: Contribute to controlling food costs by minimizing waste, maintaining portion control, and using ingredients efficiently to support departmental financial targets
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and food hygiene regulations, ensuring the highest standards of guest and team member well-being

Work arrangement
No