MINIMUM REQUIREMENTS Recognised Culinary Diploma or equivalent professional qualification Minimum 2 years of experience as a Chef de Partie within a hotel environment Minimum 1 year of experience managing or supervising teams Solid knowledge of cooking techniques and professional kitchen equipment Good understanding of food safety and hygiene regulations Strong leadership and team coordination skills Strong communication, planning and organisational ability Good time management and problem-solving skills Creative flair and excellent attention to detail Ability to manage conflict professionally and diplomatically Ability to perform effectively under pressure Ability to work independently and as part of a team Flexibility to work varied shifts, evenings, weekends and public holidays KEY RESPONSIBILITIES Support the Sous Chef with daily kitchen operations Supervise and train Commis Chefs, Demi Chefs de Partie and other junior kitchen employees Ensure dishes consistently meet required quality and presentation standards Assist with inventory management, ordering and stock rotation Maintain strict food hygiene, safety and cleanliness standards Contribute to menu development and recipe creation Ensure food is prepared on time and to required standards Monitor portion and waste control to protect profit margins Train, mentor and guide junior kitchen employees Maintain strong productivity and teamwork within the kitchen Monitor the quality, taste and presentation of dishes leaving the kitchen Support senior kitchen leadership as operationally required APPLY This opportunity would suit a strong hotel Chef de Partie who is ready for the next step into junior kitchen leadership. Apply online through Hospitality Hire with your updated CV. Only shortlisted candidates meeting the minimum requirements will be contacted.