About this role
The Chef de Partie is responsible for managing a specific kitchen section and ensuring the highest standards of food quality, presentation, and consistency in line with Raffles & Fairmont brand standards. The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs.
Key Responsibilities
Take full responsibility for a designated kitchen section during preparation and servicePrepare, cook, and present dishes according to established recipes and luxury presentation standardsSupervise, train, and motivate Commis and Demi Chef de Partie team membersEnsure food quality, taste, and consistency meet Raffles & Fairmont expectationsMaintain strict adherence to HACCP, food safety, and hygiene standardsControl food costs by minimizing waste and ensuring proper stock handling (FIFO)Assist in menu planning, recipe development, and new dish trials when requiredCoordinate with other kitchen sections to ensure smooth service operationsEnsure cleanliness, organization, and proper maintenance of kitchen equipmentFollow hotel policies, grooming standards, and health & safety regulations Minimum 3–5 years of professional kitchen experience, including at least 1–2 years as Chef de Partie or equivalentExperience in a luxury hotel or high-end restaurant is highly preferredCulinary diploma or professional kitchen certification requiredStrong knowledge of international cuisine (specialty cuisine is an advantage)Proven understanding of HACCP and food safety standardsAbility to work flexible shifts, including weekends and public holidays Understanding of ultra-luxury guest expectations and brand alignment.
Experience in project coordination, scheduling, and document control during pre-opening stages.
Experience in Pre- Opening is a plus.
Regional Experience is a must.
A proactive, anticipatory approach with a strong sense of ownership and accountability.
Impeccable grooming and personal presentation aligned with luxury standards.