Chef de Partie

Job summary

The role involves managing a specific section in the kitchen, ensuring high-quality food preparation and service. The Chef de Partie will focus on hygiene, food safety, and presentation while leading a small team effectively.

Qualifications

• Proven experience in a hotel environment with full menu operations, including restaurant, bar, room service, and banqueting.
• Ability to follow recipes accurately and maintain presentation and quality standards.
• Skilled in ingredient ordering, food production management, and proper storage practices.
• Knowledge of Danish food health and safety regulations.

Responsibilities

• Maintain portion control and minimize waste according to company guidelines.
• Submit daily food orders and stock sheets to the Sous Chef.
• Ensure proper stock rotation and mise-en-place management to reduce spoilage.
• Handle sensitive commodities and uphold food hygiene standards.
• Contribute to recipe development and assist in presentation testing.
• Provide leadership and training to junior kitchen staff.
• Communicate openly with the team and report any challenges to senior staff.
• Participate in kitchen meetings and training sessions.
• Adapt to the demands of a 24-hour operation.

Skills

• Strong communication and leadership abilities.
• Cost-conscious with a focus on team support and kitchen goals.
• Creative yet structured approach to food preparation.

Education

• Relevant culinary qualifications or equivalent experience preferred.

Tools

• Familiarity with kitchen equipment and food safety management systems.