Chef de Partie

Oversee a specific section within the kitchen (e.g., hot kitchen, cold kitchen, pastry); ensure the quality of food preparation and adherence to the hotel's recipes and standards; manage and train the section team, and maintain the highest levels of hygiene and safety in the assigned area.

Minimum of 10 years of experience in large hotel kitchens or fine dining restaurants, a culinary degree or equivalent, proficiency in managing complex kitchen tasks under high pressure, and strong knowledge of HACCP and food safety standards.