Senior Chef de Partie

Role Overview

The Senior Chef de Partie plays a key role in supporting the Head Chef and Junior Sous Chef to uphold the highest standards in food preparation, production, and service, while complying strictly with HACCP food hygiene regulations.

Main Responsibilities

• Arrive punctually in a clean, complete, and professional uniform aligned with company grooming policies, representing the hotel respectfully.
• Maintain exemplary personal cleanliness and kitchen hygiene by adhering to HACCP practices, cleaning schedules, and deep-cleaning directives issued by the Head Chef and company SOPs.
• Assist in promptly checking food deliveries to ensure they meet agreed standards, organize and store items correctly, and accurately log HACCP compliance via the Kitch Tech application every shift.
• Support training and development of junior chefs to meet professional standards set by the Head Chef, ensuring ongoing guidance and support.
• Strictly follow hotel menu allergen specifications (covering all 14 allergens), ensuring recipes are not altered in ways that could harm guests, staff, or customers.
• Collaborate with the team to minimize kitchen waste, manage food costs, control portions, and adhere to directions from the Head Chef and standard operating procedures.
• Assist in the preparation and delivery of various hotel menus for daily operations, events, and functions under the guidance of the Head Chef and Junior Sous Chef.
• Ensure daily adherence to cleaning routines by chefs and kitchen porters, maintaining hygiene standards consistently.
• Comply with all company regulations related to fire safety, health and safety, hygiene, food hygiene, customer care, and security protocols.
• Verify that all dishes meet the established standards, including recipe adherence, portion control, and quality before service.
• Monitor stock levels, update kitchen whiteboard regarding low inventory, and coordinate ordering needs.
• Assume ordering responsibilities via Procure Wizard during absences or holiday cover of Head Chef or Junior Sous Chef.
• Uphold the company’s Code of Conduct and understand health and safety duties as described in the Health and Safety Statement and Staff Handbook.
• Maintain cleanliness, safety, and tidiness in kitchen workspaces, back-of-house areas, outdoor areas, staff restrooms, and changing facilities at all times.
• Report any maintenance concerns immediately to the Head Chef or Duty Managers on shift.
• Participate in mandatory training sessions and communication meetings, with reasonable notice provided.
• Exhibit flexibility in role responsibilities, acknowledging that the listed duties are mandatory but not exhaustive.