What is the job?
As a Chef de Partie, you are responsible for managing your section, ensuring smooth operations, and maintaining IHG standards. You will cook food daily according to business needs, uphold hygiene and safety standards, and work closely with your team to meet quality expectations.
Daily tasks and responsibilities
- Prepare and cook food items within their assigned section (e.g., grill, sauté, pastry, fish, or butchery).
- Ensure mise en place (prep work) is completed before each service.
- Maintain high standards of food quality, presentation, and consistency.
- Follow recipes and portion controls accurately to minimize food waste.
- Supervise and guide commis chefs or junior kitchen staff in their section.
- Ensure HACCP and food safety standards are followed at all times.
- Monitor stock levels for their section and report any shortages.
- Check equipment and tools are properly cleaned and maintained.
- Communicate clearly with other sections and the Head or Sous Chef during service.
- Assist in creating new dishes or menu items if required by the Head Chef.
- Ensure proper labeling, storage, and rotation of food (FIFO system).
- Maintain cleanliness and organization of their station at all times.
- Participate in daily kitchen briefings and handovers.
- Help train new team members or interns assigned to their section.
- Support other sections when needed during peak service times.
General Tasks & Miscellaneous
- All colleagues must assess situations and react accordingly through analysis and perspective.
- All colleagues must be flexible and able to carry out any other reasonable duties and responsibilities within the scope of their job, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
- All colleagues should be visible and available to both guests and colleagues, in accordance with their position, and serve as an example for others.
- All colleagues are required to comply with any reasonable request from their supervisor(s) within a reasonable timeframe, under normal circumstances.
Human Resources & Training
- It is the colleague’s responsibility to report any case of harassment and discrimination as soon as it happens, either to their direct leader or to the Talent & Culture. It is the leader’s responsibility to treat complaints of harassment and discrimination promptly and confidentially.
- It is everyone’s responsibility to treat customers and Colleagues from all cultural groups with respect and sensitivity.
- All Colleagues must attend trainings and meetings as and when required.
Job qualifications
- Problem-solving skills
- A methodical and logical approach
- Accuracy and attention to detail
- Highly responsible & reliable
- Ability to work well under pressure in a fast-paced environment
- Ability to work cohesively as part of a team
- 2-3 years’ experience in a similar role in a luxury hotel
- Exceptional English communication skills, an additional language will be a plus.