Chef de Partie (In-Room Dining)

Key Responsibilities

• Prepare and cook a variety of dishes according to established recipes, standards, and presentation guidelines.
• Ensure all orders are prepared accurately, consistently, and within the required service time.
• Organize and maintain mise en place to ensure smooth and efficient service.
• Coordinate closely with the In-Room Dining team to ensure timely preparation and dispatch of orders.
• Maintain high standards of food quality, taste, portioning, temperature, and presentation.
• Assist with breakfast, lunch, dinner, late-night dining, and special guest requests as required.
• Monitor the quality and freshness of ingredients and ensure proper storage and handling.
• Maintain a clean, organized, and hygienic workstation at all times.
• Follow HACCP, food safety, hygiene, and sanitation standards.
• Assist in minimizing food wastage and maintaining effective food cost control.
• Support and guide Commis Chefs within the section.
• Communicate any operational issues, shortages, or guest-related requirements to the Sous Chef.
• Ensure all kitchen equipment is used safely and maintained in good working condition.