Chef de Partie

Job summary

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring high-quality food preparation and service. This role requires a strong focus on hygiene, food safety, and presentation while leading a small team effectively.

Qualifications

• Proven experience in a hotel environment with full menus across various operations including restaurant, bar, room service, and banqueting.
• Ability to follow recipes accurately and consistently meet quality and presentation standards.
• Skilled in ordering ingredients, managing food production, and ensuring proper storage.
• Knowledge of Danish food health and safety standards.

Responsibilities

• Maintain accurate portion control and minimize waste according to company guidelines.
• Submit daily food orders and stock sheets to the Sous Chef.
• Manage stock rotation and mise-en-place to reduce spoilage.
• Handle sensitive commodities and maintain food hygiene standards.
• Contribute to recipe development and support presentation testing.

Skills

• Strong communication skills and cost-conscious mindset.
• Ability to lead a team with consistency and care.
• Creative approach balanced with structured kitchen management.

Education

• Relevant culinary qualifications or equivalent experience in a similar role.

Tools

• Familiarity with kitchen equipment and food safety management systems.