Chef De Partie

Job Purpose

The purpose of this role is to support the Sous Chefs, Executive Sous Chef and Executive Chef in delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Additionally, to ensure the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Position Responsibilities

Work with the Sous Chef in the execution of the day-to-day operational performance of the Kitchen Department to;

1. Plan and execute menus in collaboration with other colleagues.
2. Place orders in a timely manner to always ensure adequacy of kitchen supplies.
3. Manage ingredients that should be frequently available daily.
4. Follow directives of the Sous Chefs and Executive Chef
5. Give attention to productivity at the kitchen with focus on speed and food quality.

Duties and Responsibilities

1. Preparing, cooking and presenting high quality dishes within the specialty section
2. Assisting the Executive Chef and Sous Chef in creating menu items, recipes and developing dishes
3. Coordinates daily tasks with the Sous Chef / Executive Chef and supervise junior chefs or commis.
4. Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
5. Keep knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
6. Be abreast with all menu items, their recipes, methods of production and presentation standards.
7. Follow good preservation standards for the proper handling of all food products at the right temperature.
8. Operate and maintain all department equipment and provide accurate and timely report on any malfunctioning.
9. Check periodically, expiry dates and proper storage of food items in the section.
10. Consult Sous Chefs and Executive Chef on daily requirements, functions and about any last-minute events.
11. Personally responsible for hygiene, safety and correct use of equipment and utensils.
12. Other duties as may be assigned from time to time by superiors.

Educational Qualifications

1. Degree or Diploma in Catering and Hospitality Management or related field.
2. Minimum 2 years plus working experience  with a 3-, 4-or 5-star Hotel facility.
3. HND holders must have more than 2 years of experience.
4. HACCP certification is a plus.

Requirements Skills and Experience

1. Excellent verbal and written English Language communication skills
2. Ability to work to deadlines.
3. High level of attention to detail
4. Keep calm under pressure.
5. Ability to manage Commis Chefs
6. Organizational skills.

How to Apply

Submit CV to: hr@rockcityhotelgh.com
Application deadline: 26th May, 2026.