Chef de Partie (InRoom Dining)

Key Responsibilities:

• Prepare and cook a variety of dishes according to established recipes, standards, and presentation guidelines.

• Ensure all orders are prepared accurately, consistently, and within the required service time.

• Organize and maintain mise en place to ensure smooth and efficient service.

• Coordinate closely with the In-Room Dining team to ensure timely preparation and dispatch of orders.

• Maintain high standards of food quality, taste, portioning, temperature, and presentation.

• Assist with breakfast, lunch, dinner, late-night dining, and special guest requests as required.

• Monitor the quality and freshness of ingredients and ensure proper storage and handling.

• Maintain a clean, organized, and hygienic workstation at all times.

• Follow HACCP, food safety, hygiene, and sanitation standards.

• Assist in minimizing food wastage and maintaining effective food cost control.

• Support and guide Commis Chefs within the section.

• Communicate any operational issues, shortages, or guest-related requirements to the Sous Chef.

• Ensure all kitchen equipment is used safely and maintained in good working condition.

Candidate Requirements:

• Minimum 2–3 years of experience in a similar position, preferably within a 5-star luxury hotel.

• Previous experience in In-Room Dining, Room Service, or a high-volume à la carte operation is preferred.

• Strong knowledge of food preparation, cooking techniques, and kitchen operations.

• Ability to work efficiently under pressure while maintaining consistent quality and presentation.

• Good knowledge of HACCP and food safety standards.

• Culinary qualification from a recognized institution is preferred.

• Good communication, teamwork, and organizational skills.

• Strong attention to detail and commitment to luxury service standards.

• Flexibility to work shifts, weekends, and public holidays.