Chef De Partie at Newmark Hotels

Job Advert Summary    

• Primary responsibility is to supervise the hot and cold sections in the kitchen. You will be responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls. In the absence of the Sous or executive sous chefs you are to take the leadership role and be responsible for the operational demands and output of your shift.

Minimum Requirements    

• Culinary Arts qualification or Similar
• Minimum of 1 - 2 years relevant experience (Practical’s considered)
• Ability to work all required shifts.
• Experience in a Hotel Restaurant environment
• Excellent eye for attention to details essential
• Experience working in a multi-cultural environment.
• Fluent in English
• Good communication skills
• Excellent time management skills
• Ability to take initiatives.

Duties and Responsibilities    

• Prepare and properly garnish all food orders as they are received in accordance with menu specifications, insuring proper plate presentation.
• Manage the pass during service periods.
• Works with the senior chefs in ensuring seasoning, portions, and appearance of food.
• Responsible for cleanliness, stock control, organization, and standards of the kitchen.
• Assist the Sous Chef in maintaining high standards and quality of food.
• Work according to the menu specification by the Exec Chef / Sous Chef.
• Control food stock and food cost in the kitchen.
• Assist in preparing the daily mis-en-place and food production.
• Follow the instructions and recommendations from the Senior Chefs
• Actively take part in set up of buffets and special functions under the guidance of the Senior Chefs
• Plan and execute menus in collaboration with other colleagues.
• Always ensure adequacy of food supplies
• Assist the Senior chefs with food orders, according to par levels.
• Manage ingredients that should be frequently available daily.
• Follow the directions of the executive and sous chef.
• Follow and assist the senior chefs in implementing the rules, policies and procedures as set out by the management team.
• Ensure adherence to all relevant health, safety, and hygiene standards!
• Collaborate with other colleagues and senior chefs.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Contribute to controlling costs, improving gross profit margins.

Deadline:27th September,2026