Chef De Partie - Multicuisine

Success Factor

Prepare and cook dishes across multiple cuisines to the hotel’s standards for quality, consistency, food safety, and presentation. The Chef de Partie - Multicuisine will take responsibility for an assigned kitchen section, coordinate its daily operation, and support the kitchen team in delivering timely service for restaurants, banqueting, room service, and other hotel requirements.

Key Responsibilities

1. CDP Chefs should have the ability to produce tasteful food as per the menu which has been approved by the client

2. He should be on top of overall Hygiene of the kitchen , working area, storage area , Fridges , Chillers , Dry Store and personal

3. During Operations, always ensure that all working surfaces are clean , sanitized post work and after work.

4. Ensure the complete kitchen is cleaned top to bottom upon completion of his duty shift

5. All food containing fresh ingredients should be produced on the same day for example, Salads , Desserts , Sauces for Desserts etc

6. All items which are purchased from external suppliers their expiry needs to be checked and then cleaned and sanitized and stored in respective containers allocated for the items.

7. Ordering controls should be followed ensuring that we always prepare fresh

8. Inventory should be carried out every day

9. Understanding of the process and ensure that no shortcuts are taken during operation

10. Follow all HSE Related procedures

11. The candidate should be multitasking in the kitchen and can handle all departments

Requirements

• Previous experience as a Chef de Partie or in a similar role within a professional hotel, restaurant, or catering kitchen is desirable.

• Strong knowledge of food preparation and cooking techniques across multiple cuisines.

• Ability to prepare a varied range of dishes consistently in accordance with recipes, specifications, and presentation standards.

• Understanding of food safety, hygiene, HACCP, allergen management, temperature control, and cross-contamination prevention.

• Good organisational and time-management skills, with the ability to plan preparation and coordinate several tasks during busy service periods.

• Ability to lead, support, and communicate effectively with kitchen colleagues while working collaboratively with the wider team.

• Strong attention to detail when checking ingredients, maintaining quality, controlling portions, and following kitchen procedures.

• Ability to monitor stock, use ingredients efficiently, and maintain accurate kitchen records.

• Reliable, punctual, and able to remain calm and professional under pressure.

• Willingness to take direction, share knowledge, and support the development of junior kitchen colleagues.

• Physically able to stand for extended periods and safely lift, carry, bend, and reach as required.

• Flexible to work shifts, including early mornings, evenings, weekends, and public holidays, in line with business requirements.