The Chef de Partie is responsible for overseeing a specific section of the kitchen at the Grand Hyatt Grand Cayman, ensuring all food is prepared and plated to the highest 5-star standards. This role supports the Sous Chef and Executive Chef in delivering consistent, high-quality dishes while mentoring junior cooks and maintaining a smooth, efficient station.
Job Duties & Functions:
- Assist the Sous Chef and Chef de Cuisine in overseeing the kitchen operation and ensure all dishes are prepared according to recipes and presentation standards.
- Ensure and assist line employees to maintain an organized, clean, and fully stocked kitchen before, during, and after service.
- Assist with training and guiding of junior kitchen team members, ensuring proper techniques, safety, and teamwork.
- Follow and enforce food safety and sanitation guidelines at all times.
- Work closely with Sous Chefs and other kitchen leaders to plan production, minimize waste, and maintain proper inventory levels.
- Communicate with front-of-house teams as needed to accommodate special guest requests or dietary requirements.
- Assist with menu development, daily specials, and new recipe testing.
- Support the smooth operation of the kitchen by jumping into other stations as needed during busy periods.
- Maintain knowledge of all equipment and ingredients used at the station, ensuring proper care and handling.
- The Chef de Partie is a hands-on leadership position including daily cooking tasks and hands-on support during service. There may be times where a chef de partie works stations or performs deep cleaning tasks as well as assisting with the management of the team.
- Demonstrate Hyatt’s values: Empathy, Integrity, Respect, Inclusion, Experimentation, Well-being
- Performs other duties and attends meetings, as assigned by hotel/department leadership.
