Food & Beverage

Chef De Partie

Reference No. GHK-CDP

Job Responsibilities

  • Work closely with Sous Chef to maintain the high standards of day-to-day kitchen operations.
  • To be aware of and adhere to statutory requirements with regards to HACCP standards.
  • Maintain a high standard of hygiene in all kitchen area.
  • Ensure safe and proper use of equipment at all times and in instruct this to all kitchen staff.
  • Report to Head Chef any maintenance defects using the correct and proper procedures.
  • Check all mis-en-place properly before operation to ensure a smooth service period.
  • Adhere to all the standards of food presentation, production and portioning control.
  • Notify Head Chef of any production problems or product shortages.


  • Minimum of 5 years’ experience in culinary.
  • Good team player, responsible, hardworking.
  • Knowledge in hygiene understanding.
  • Strong passion for food.