Kitchen Team Leader

Chef De Partie Job Overview This is a challenging leadership role that requires strong communication and problem-solving abilities. The ideal candidate will have a minimum of 8 years of experience in an upscale hotel, resort, cruise ship or convention banqueting service, with at least 2 years as Chef de Partie. The successful candidate will be responsible for directing, coaching, and supervising kitchen staff, ensuring the quality and consistency of food preparation, and maintaining accurate records and reports. Key Responsibilities: Directs, coaches, supports, supervises, and evaluates all direct reports. Maintains excellent food knowledge and a full understanding of culinary terms. Prepares company recipes by maintaining the quality and consistency in taste according to corporate office instructions. Completes tasks efficiently and productively. Coordinates and supervises all team members assigned to their section, assigns and delegates tasks accordingly. Undertakes recipe reviews daily. Maintains recipe folders in immaculate condition. Ensures Public Health standards are followed according to expectations. Maintains HACCP program correctly. Prepares daily electronic requisitions for section production and counterchecks deliveries for accuracy; Reports any discrepancies to immediate supervisor.

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