About The Role

Key Responsibilities
Supervise daily operations of the assigned kitchen section in the Colleague Restaurant.
Prepare and cook meals for colleagues according to approved menus, recipes, and portion standards.
Ensure timely production for all meal periods while maintaining quality and consistency.
Assist in pre-opening activities including kitchen setup, SOP implementation, and trial runs.
Supervise, guide, and train Demi Chefs and Commis assigned to the section.
Ensure compliance with IHG standards, HACCP, and local health regulations at all times.
Control portioning, reduce food wastage, and support food cost targets.
Maintain cleanliness, organization, and safe working practices in all kitchen areas.
Assist in receiving, storage, and stock rotation following FIFO principles.
Qualifications
Certificate or Diploma in Culinary Arts or equivalent.
Minimum 2–3 years experience as Chef de Partie or strong Demi Chef in a hotel or high-volume kitchen.
Experience in staff dining / canteen operations preferred.
Pre-opening hotel experience an advantage.
Skills & Competencies
Strong organizational and multitasking skills
Ability to manage high-volume production efficiently
Knowledge of food safety and hygiene standards
Cost awareness and waste control mindset
Ability to supervise and train junior kitchen colleagues

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Chef De Partie - Colleague Restaurant