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We are looking for a Chef de Partie to join our newly launched Airport Hospitality operation, supporting both our Airport Lounge (buffet-style service) and Transit Hotel
.
As a Chef de Partie, you will play a key leadership role in kitchen operations, ensuring food quality, consistency, hygiene standards, and efficient production in a fast-paced airport environmen
t.
Job Summa
ry:As a Chef de Partie, you will be responsible for managing a kitchen section, ensuring smooth food preparation and buffet production, maintaining quality standards, and supporting cost control and team coordination. You will work closely with other Chef de Parties, supervise Commis chefs, and report directly to the Executive Ch
ef.
You will also be responsible for maintaining strict hygiene and food safety standards and ensuring compliance with internal audits and regional hygiene officer inspecti
ons.
Key Responsibili
- ties:
Work closely with other Chef de Parties to ensure smooth multi-section kitchen opera
- tions.Supervise, guide, and develop Commis chefs in daily kitchen
- tasks.Report directly to the Executive Chef on kitchen operations, quality, and perfor
- mance.Ensure timely buffet production, replenishment, and presentation standards for the L
- ounge.Maintain food quality, consistency, portion control, and temperature stan
- dards.Ensure strict hygiene, cleanliness, and HACCP compliance at all
- times.Coordinate and support internal audits and inspections with the regional hygiene of
- ficer.Monitor ingredient quality upon delivery and ensure proper storage proce
- dures.Support food cost control, inventory accuracy, and waste reduction initia
- tives.Assist in kitchen scheduling, workflow planning, and operational effic
- iency.Handle operational issues and support smooth daily kitchen exec
- ution.Contribute to continuous improvement in quality, safety, and service stan
dards.
Qualifications &
- Skills:
Minimum 5 years of culinary experience, preferably in hotels, catering, or large-scale kitchen ope
- rations.Strong experience in buffet production and high-volume kitchen environments is pr
- eferred.Proven ability to supervise a kitchen section indepe
- ndently.Strong leadership and team development
- skills.Good knowledge of food cost control and inventory man
- agement.Strong understanding of HACCP, hygiene standards, and food safety com
- pliance.Experience working in multi-outlet or multi-service kitchen operations is an ad
- vantage.Ability to work under pressure in a fast-paced airport envi
- ronment.Strong communication and coordination
- skills.Willingness to work rotating shifts, weekends, and public h
- olidays.Work Location:
Airport
