CHEF DE PARTIE

Company Overview

Saint Pierre is an award-winning hospitality group operating Michelin-starred restaurants, premium catering services and central kitchen operations.

We are committed to delivering exceptional culinary experiences while maintaining the highest standards of food quality, hygiene and operational excellence.

Job Summary

We are looking for an experienced Chef De Partie to support the Head Chef in leading daily kitchen operations. The successful candidate will oversee food preparation, menu execution, inventory management and team supervision while ensuring consistent food quality, cost control and compliance with food safety standards.

Key Responsibilities

•  Prepare and cook high-quality dishes in accordance with recipes and service standards.
•  Assist in menu planning, menu development and seasonal menu creation.
•  Lead, train and supervise junior kitchen staff during daily operations.
•  Ensure consistency in food quality, presentation and portion control.
•  Manage stock ordering, stock taking, inventory control and stock rotation to minimise wastage.
•  Maintain HACCP, food safety and hygiene standards at all times.
•  Support the Head Chef in cost control, kitchen operations and production planning.
•  Ensure efficient kitchen workflow during service and maintain a clean, organised kitchen.
• Perform any other duties assigned by the Head Chef or Kitchen Manager.

Requirements

•  Bachelor Degree in Culinary Arts, Hospitality Management or a related discipline.
•  Minimum 5 years of relevant culinary experience in hospitality establishments.
•  Proven experience in menu development, inventory management and cost control.
•  Experience leading and mentoring kitchen teams.
•  Strong knowledge of HACCP, food hygiene and food safety regulations.
•  Excellent knife skills, organisational abilities and time management.
•  Positive attitude, reliable, detail-oriented and able to perform well in a fast-paced environment.
•  Strong communication skills with the ability to work independently and collaboratively.

Preferred Competencies

•  Leadership and people management
•  Culinary excellence and food presentation
•  Menu planning and recipe development
•  Inventory management and stock taking
•  Kitchen cost control
•  Teamwork and coaching
•  Consistency, efficiency and reliability
•  Commitment to delivering the highest standards of food quality and guest satisfaction