The Chef de Partie is responsible for preparing and presenting meals for à la carte service, room service, events, and buffets while ensuring hygiene and quality standards
Job Summary
The Chef de Partie is responsible for preparing and presenting meals for à la carte service, room service, events, and buffets while ensuring hygiene and quality standards.
The role involves supervising apprentices, managing stock and orders, promoting health and safety, and maintaining cleanliness and equipment upkeep.
The Sofitel Cotonou Marina Hotel & Spa offers a refined and elegant environment combining French elegance and Beninese culture, providing an exceptional hospitality experience.
Matching Summary
The Chef de Partie is responsible for preparing and presenting meals for à la carte service, room service, events, and buffets while ensuring hygiene and quality standards.
Skills & Requirements
Must-have
Meal preparation and presentation
Stock rotation and waste minimization
Kitchen team supervision and coordination
Health and safety compliance
Customer service orientation
Nice-to-have
Creative menu development
Continuous training and improvement
Effective communication skills
Dynamic personality
Ability to work in fast-paced environment
Key Requirements
Minimum three years experience in 5-star or luxury hotel
Diploma in culinary arts or hospitality (advantageous)