Chef de Partie - Main Kitchen

Culinary Operations & Service: Pre-service food preparation, cook, and present menu dishes to standard, ensuring a clean and reset station at all times. Supervision & Daily Briefings: Supervise Commis, Cooks, and Stewards, and conduct shift briefings in the Manager’s absence to align team priorities. Team Development: Drive onboarding timelines, deliver on-the-job training, track staff progress, and provide input for probation reviews and performance appraisals. Coaching & Compliance: Coach and discipline team members as needed, providing constructive feedback to maintain hotel service standards. Cost & Budget Control: Assist with departmental budget management, support financial targets, and enforce recycling and cost-saving measures. Safety & Incident Reporting: Promptly escalate guest feedback or operational issues, and record safety, security, and accident incidents per hotel protocol. General: Undertake additional culinary and operational tasks as required by business needs. Key Responsibilities Culinary Operations & Service: Pre-service food preparation, cook, and present menu dishes to standard, ensuring a clean and reset station at all times. Supervision & Daily Briefings: Supervise Commis, Cooks, and Stewards, and conduct shift briefings in the Manager’s absence to align team priorities. Team Development: Drive onboarding timelines, deliver on-the-job training, track staff progress, and provide input for probation reviews and performance appraisals. Coaching & Compliance: Coach and discipline team members as needed, providing constructive feedback to maintain hotel service standards. Cost & Budget Control: Assist with departmental budget management, support financial targets, and enforce recycling and cost-saving measures. Safety & Incident Reporting: Promptly escalate guest feedback or operational issues, and record safety, security, and accident incidents per hotel protocol. General: Undertake additional culinary and operational tasks as required by business needs.