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Job Description


You will be responsible for assisting with the efficient running of the department in line with Hyatt International’s Corporate Strategies and brand standards, whilst meeting employee, guest, and owner expectations.   The Chef de Partie is responsible for supervising the assigned station/section of the outlet kitchen, to prepare a consistent, high-quality product and ensure courteous, professional, efficient, and flexible service that supports the outlet’s operating concept and Hyatt International standards. The Chef De Partie has to work in and oversee the assigned station/section and the relevant associates to ensure that food products are prepared according to the standard required. They will be responsible for maintaining the assigned station/section in a clean and orderly manner at all times, following standard recipes, and minimizing waste to help ensure that the outlet’s food cost is in line with budget and to train the associates as necessary in the preparation and presentation of the items.

The Chef De Partie has to suggest alternative menu items, meet specific customer requests, and interact with customers to meet and exceed their culinary expectations. They have to ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.


Minimum 2 years of work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office and Recipe Maintenance Systems are preferred.