Chef de Partie

Department: Retail Operations


  • Prepare menus in collaboration with colleagues. 
  • Ensure adequacy of supplies at the cooking stations. 
  • Conduct inventory count of supplies beginning and ending inventory.
  • Prepare ingredients that should be frequently available (vegetables, spices, etc.);
  • Strictly observe cost saving during food preparation. 
  • Follow the order of the Head Chef and have input in new ways of presentation or dishes. 
  • Put effort in optimizing the cooking process with attention to speed and quality.
  • Enforce strict health and hygiene standards. 
  • Help to maintain a climate of smooth and friendly cooperation. 
  • Perform other tasks that the superiors may assign from time to time. 


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