Senior Chef de Partie (In-Room Dining)

Key Responsibilities

• Take responsibility for the smooth and efficient operation of the In-Room Dining kitchen during the assigned shift.
• Lead and coordinate the preparation of food orders, ensuring timely service and consistent quality.
• Prepare and supervise the preparation of a wide range of dishes in accordance with established recipes and luxury hotel standards.
• Ensure all In-Room Dining orders are checked for accuracy, presentation, portioning, temperature, and quality before dispatch.
• Organize mise en place and allocate daily tasks to Commis Chefs and junior team members.
• Supervise, train, and guide junior culinary colleagues to ensure adherence to recipes, standards, and procedures.
• Monitor food production during peak periods and ensure sufficient mise en place is maintained.
• Handle special guest requests, dietary requirements, and VIP orders with appropriate attention and care.
• Monitor stock levels and communicate shortages or operational requirements to the Sous Chef.
• Assist with menu implementation, recipe standards, and product consistency.
• Support effective food cost control and minimize food wastage.
• Ensure strict compliance with HACCP, food safety, hygiene, and sanitation standards.