Chef De Partie

Key Responsibilities:

Operational & Quality Management:

• Supervise daily kitchen and pizza production operations in compliance with SOPs, quality standards, and hygiene requirements.
• Conduct regular quality checks and ensure corrective actions are implemented when necessary.
• Monitor food preparation, production processes, and product consistency.
• Identify root causes of quality or operational issues and implement effective solutions.
• Coordinate with Food Coaches, Trainers, and Management to maintain operational excellence.

Team Leadership & Supervision:

• Lead, coach, motivate, and develop Trainers and Partners to achieve daily performance goals.
• Conduct on-the-job observations, coaching sessions, and one-on-one discussions.
• Foster a culture of accountability, teamwork, continuous learning, and Growth Mindset.
• Support team engagement, morale, and retention initiatives.

Training & People Development:

• Oversee internal training programs and ensure training quality standards are maintained.
• Support certification and career pathway development for kitchen and pizza team members.
• Identify training needs and coordinate development plans with Management and HR.
• Provide structured coaching and mentorship to improve team capability and performance.

Workforce & Shift Management:

• Prepare and manage work schedules, manpower planning, and shift coverage.
• Allocate daily tasks and ensure balanced workload distribution.
• Monitor attendance, punctuality, and workplace discipline.
• Ensure operational readiness during all shifts.

Inventory & Cost Control:

• Supervise ingredient requisition, storage, stock rotation, and inventory accuracy.
• Control food waste, material usage, and operational costs.
• Monitor inventory levels and coordinate with management to ensure efficiency and cost awareness.
• Maintain proper storage practices and compliance with company standards.

Compliance & Food Safety:

• Ensure strict compliance with food safety, hygiene, sanitation, and labor safety standards.
• Maintain zero tolerance for food safety violations.
• Ensure all operational records, quality checks, and compliance documentation are completed accurately.
• Maintain confidentiality regarding team and operational matters.

Qualifications:

• Minimum High School Diploma.
• Additional culinary, hospitality, or technical education is an advantage.
• Strong English communication skills.
• Deep understanding of kitchen operations, pizza production processes, food safety standards, and restaurant SOPs.
• Proficiency in operational reporting and training systems.
• Minimum 4–6 years of F&B or kitchen experience, including supervisory or leadership responsibilities.
• Proven experience in kitchen operations, food quality management, team development, and training.
• Experience in high-volume restaurant environments is preferred.
• Strong track record in coaching teams, maintaining operational standards, and driving continuous improvement.