Chef de Partie

Duties: Execute dishes to 5* hotel and fine dining standards Maintain strict recipe, portion control, and plating consistency Ensure exceptional mise en place and service readiness Take ownership of your section during preparation and service Uphold HACCP, hygiene, and food safety standards Manage stock levels, minimise waste, and support cost control Supervise and mentor junior kitchen staff Contribute to banqueting and special events Support a culture of discipline, teamwork, and excellence Requirements: Recognised culinary qualification At least 35 years experience in a 4- or 5* hotel or fine dining environment Strong understanding of luxury food presentation Sound knowledge of HACCP and food safety standards Ability to perform under pressure with precision and professionalism Exceptional attention to detail Strong discipline and accountability Technical culinary expertise Professionalism and composure A genuine passion for delivering outstanding guest experiences