Chef De Partie
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Industry
Other
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Category
Hospitality
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Location
Damak Municipality, Nepal
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Expiry date
Aug 09, 2026
(7 days left)
Job Description
Key Responsibilities
- Lead kitchen operations in the absence of the Executive Chef or Sous Chef, ensuring smooth daily workflow.
- Prepare high-quality dishes according to standard recipes while maintaining consistency in taste, presentation, and quality.
- Train, supervise, and mentor junior kitchen staff to maintain operational standards.
- Monitor and control food quality, presentation, cleanliness, equipment maintenance, food costs, and guest satisfaction.
- Assist the Executive Chef in developing attractive and cost-effective menus that provide excellent value to guests.
- Conduct daily kitchen briefings and coordinate team activities.
- Prepare and maintain standardized recipes and accurate food costing.
- Manage inventory levels of food, materials, and kitchen equipment to minimize wastage.
- Stay updated with industry trends, culinary techniques, food safety standards, and new kitchen equipment.
- Assist in preparing departmental budgets and monitor departmental expenses.
- Motivate kitchen team members through regular coaching, performance feedback, and skills development.
- Identify staff strengths and development areas while promoting continuous improvement.
- Ensure strict compliance with food safety, hygiene, and HACCP standards.
Requirements
- Minimum SLC/SEE pass.
- At least 10 years of professional culinary experience, including 2 years as a Chef De Partie (CDP) in a reputed hotel or restaurant.
- Strong expertise in menu engineering, recipe standardization, and food costing.
- Proven experience in leading, training, and managing a food production team.
- Excellent leadership, communication, and organizational skills.
- Thorough knowledge of HACCP, food safety regulations, and industry best practices.
- Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
