Chef De Partie

Chef De Partie Job Description Template

Our company is looking for a Chef De Partie to join our team.


  • Assist in the effective leadership, motivation and excellent communication;
  • Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets;
  • Supervise staff;
  • Assist in positive outcomes from guest queries in a timely and efficient manner;
  • Assisting the Sous Chef and Executive Chef with the delivery of large functions according to Doltone House Standards;
  • Ensure all food preparation meets standards;
  • Keep all working areas clean and tidy and ensure no cross contamination;
  • Prepares and cooks food of all types;
  • Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures;
  • Trains employees in safety procedures;
  • Prepare and present high quality food;
  • Manages kitchen operations and ensures compliance with all food and beverage policies, standards, and procedures;
  • Achieves goals such as performance, budgets, and team work;
  • Manages day to day operations;
  • Report maintenance, hygiene and hazard issues.


  • Minimum 3 years of experience in a chef de partie position;
  • Certificate 4 in Commercial Cookery;
  • Ability to work on own or in teams;
  • Possess a formal qualification in culinary arts from a recognized culinary training institution;
  • HACCP / Food Safety experience;
  • Applicants will be required to demonstrate a high level of previous experience in a high production culinary environment;
  • The ability to work as part of a small team;
  • Ability and desire to motivating Team;
  • Ability to work in a fast paced environment;
  • Ideally degree qualified and/or educated at hospitality academy or schooling hotel;
  • Possess the ability to supervise multicultural crew members;
  • Hold a relevant tertiary qualification;
  • A current, valid, and relevant trade commercial cookery qualification (proof may be required);
  • Proven experience in a similar role coupled with an awareness of social enterprise models;
  • 3 years or more working in a 4/5 hotel culinary operation and ideally cruise ship experience, although not essential.