Culinary Leader

At our hospitality-focused organization, we're on a mission to create unforgettable experiences for our guests and colleagues alike. Our culinary team is the backbone of this effort, with each member playing a vital role in delivering exceptional quality and service.

The position of Chef de Partie plays a crucial part in achieving these goals. Reporting directly to the Head Chef, you will be responsible for overseeing a specific kitchen section, ensuring that dishes are prepared to the highest standards and presented with flair.

You will also be expected to maintain a clean and organized workspace, adhering to all safety and sanitation regulations. Your attention to detail and commitment to excellence will not only meet but exceed our expectations.

1. Manage and operate an assigned section of the kitchen (e.g., grill, sauce, pastry, garnish) in accordance with hotel standards.

2. Prepare and present dishes according to recipes, portion sizes, and quality guidelines.

3. Ensure that all food is prepared in compliance with hygiene, safety, and sanitation regulations.

4. Monitor ingredient quality and freshness, reporting any shortages or quality issues.

5. Maintain cleanliness and order in the assigned kitchen section, equipment, and storage areas.

6. Assist in training and mentoring junior cooks and kitchen assistants.

7. Work closely with the culinary team to ensure smooth coordination during service.

8. Control waste, manage portion sizes, and ensure efficient use of resources.

9. Participate in menu planning, suggesting improvements or new dishes.

10. Follow all Swissotel standards, policies, and procedures.