Chef De Partie

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Sous Chef in providing exceptional food quality and presentation.


• Preparing, cooking and presenting high-quality dishes within the specialty section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis and Demi Chef de Parties Monitoring portion and waste control


• Culinary School Diploma
• 2 –3 years of proven experience in the same position within the hotel or shipping industry
• Knowledge of Food Health and Safety regulations
• Knowledge of European and International Cuisine
• Ability to work under pressure Ability to work alone and as a part of a team

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