**What's the job**

The Chef de Partie organizes kitchen operations, prepares and serves dishes, and supervises junior kitchen staff while ensuring compliance with health, safety, and brand standards.

**Your day-to-day**

+ Plan menus by assessing ingredient availability, required skills, and hotel standards to deliver quality dishes
+ Prepare meals for assigned kitchen sections, ensuring timely delivery of high-quality food items
+ Supervise and provide clear direction to kitchen helpers, attendants, and stewards to maintain smooth kitchen operations
+ Collaborate with supervisors on manpower planning and kitchen management needs
+ Communicate guest and internal feedback, operational difficulties, and relevant information to superiors to support continuous improvement
+ Coordinate food service flow, including pass and pick-up processes, to ensure efficient service
+ Participate actively in daily briefings, meetings, and training sessions to e...