Chef de partie


1.              Replace the Sous Chef when the latter is off duty.

2.              To act as the direct supervisor of all kitchen activities.

3.              To supervise personally at the service during lunch and dinner.

4.              Be able to make ad hoc staff changes during the working day to relieve pressure.

5.              To be firm, fair and understanding of cooks and the tasks they must perform.

6.              To be responsible for ordering food items and supplies from the stores.

7.              To check quality, quantity and place tidily these items in the appropriate kitchen stores.

8.              To inspect the staff meals to be of good quality and quantity.

9.              To inspect personally the cleanliness of the staff restaurant in conjunction with the housekeeper.

10.          To be able to do the carvery and be able to cut the right portions to each client as required by the Hotel’s requirements.

11.          To inspect cleanliness of kitchen and pastry section and all other kitchen sections.

12.          To check all areas of food production whether these meet with the health and Hygiene standards set our by the local authorities and the hotel management.

13.          To check and implement all menus in operation through his chef de parties.

14.          To prepare the weekly roster/timetable during the Executive Chef’s absence.

15.          During the Chefs absence he is to report any emergencies to the F & B Manager immediately.

16.          To prepare detailed accident reports if the need arises.

17.          To inspect daily the temperatures of fridges and freezers.

18.          To lead by example in all aspects such as had work, honesty, uniform, personnel, hygiene and general appearance.

19.          To ensure First Aid box is complete and should ensure that he can treat minor injuries.

20.          To inspect daily all food and beverage outlets where food is served other than the kitchen.

21.          To perform any additional duties assigned by the Executive Chef.

22.          To inspect all staff in the kitchen, to ensure that they meet the kitchen rules and regulations.

23.          To recommend staff for promotion, dismissal, engagement.

24.          To train staff.

25.          To be assist in the implementation and maintenance of the ISO 9002, ISO 14001 and HACCP programme in his department. To ensure that all forms, standards, procedures and methods are implemented in writing and records kept and that all standards and procedures are actioned as per the ISO9002 and HACCP requirements.

26.          To be a disciplinarian and to act as a wise person, to advise employees on their behaviour and work.

27.          To be a responsible and confidential member of the Management.

28.          To perform any additional duties as and when assigned by his superiors.



1.       Excellent Knowledge and production of local & international Cuisine

2.      Diploma in Food Production from a Hotel School

3.       Management and Leadership skills

4.       Excellent knowledge of the Health & Safety and Food Hygiene requirements

5.       Excellent knowledge of the HACCP requirements

6.       At least 3 years experience in the same position in  4 or 5 hotels in Cyprus or abroad

7.       Good Knowledge of Computers

8.       Basic Reporting skills

Tagged as: knowledge and ability to run a section, ability to work without close supervision, ability to manage commis chefs. ability to produce good quality food in all sections good oral communication, team management skills

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