Chef de Partie – Kitchen Supervisor

About the role

The Chef de Partie will lead a kitchen section, ensuring high‑quality food production, strict adherence to recipes, and compliance with food safety standards. Working closely with the Sous Chef, this role balances hands‑on cooking with team supervision.

Key responsibilities

• Direct, coach, and evaluate kitchen staff in the assigned section.
• Prepare dishes according to corporate recipes, maintaining taste consistency.
• Coordinate and delegate tasks across all kitchen stations, including sauce, fish, roast, and cold kitchen.
• Conduct daily recipe reviews and keep recipe folders orderly.
• Manage electronic food requisitions, verify deliveries, and report discrepancies.
• Control production levels, suggest cost‑saving ideas, and oversee HACCP compliance.
• Prepare for both scheduled and surprise public health inspections.
• Review timesheets, generate reports, and ensure proper storage to minimize waste.

Required profile

• Strong culinary knowledge and familiarity with industry terminology.
• Ability to read, follow, and adapt company recipes accurately.
• Experience supervising kitchen staff and delegating tasks.
• Understanding of public health regulations (US, Canadian, Australian, etc.) and HACCP principles.
• Attention to detail in cost control and inventory management.

Required skills

• Food safety and HACCP implementation
• Recipe preparation and management
• Cost control and budgeting
• Kitchen operations and station supervision

What we offer

• Opportunity to work in a dynamic, multi‑cuisine environment.
• Professional development under experienced culinary leadership.
• Competitive compensation based on experience.