Chef de Partie Cusinie

Your day to day Key Responsibilities​ • Manage daily operations of the assigned kitchen section to ensure food quality, presentation, and consistency.​ • Prepare, cook, and present dishes according to approved recipes and standards.​ • Assist with pre-opening activities including mise en place planning, equipment testing, and trial runs.​ • Supervise and guide Demi Chefs and Commis during shifts.​ • Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.​ • Control portioning, minimize wastage, and support food cost targets.​ • Maintain cleanliness, organization, and safe working practices in the section.​ • Assist in receiving, storage, and stock rotation following FIFO standards.​ • Report operational issues or maintenance needs to the Sous Chef.​ ​ ​ Qualifications • Certificate or Diploma in Culinary Arts or equivalent.​ • Minimum 2–3 years of experience as a Chef de Partie or strong Demi Chef in a hotel or professional kitchen.​ • Pre-opening experience preferred.​ • Experience with international hotel brands is an advantage.​ ​ ​ Skills & Competencies​ • Strong technical cooking skills​ • Ability to supervise and train junior kitchen colleagues​ • Knowledge of food safety and hygiene standards​ • Good organizational and time-management skills​ • Ability to work under pressure​ • Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses. ​ • To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment up keep, and Hygiene Program to meet the highest IHG standards.​ • Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.​ • Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.​ • To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.​ • Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.​ • Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.​ • He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.​ • I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships. ​ • Personally, I monitor and follow through on VIP guests' and special dietary requirements. ​