Chef de Partie - On Call

As a Chef de Partie, you are confident running your own section in the kitchen and take pride in delivering high-quality food and smooth service. You know your menus in detail, understand the importance of stock control, and can lead a small team with consistency and care. With a strong focus on hygiene, food safety, and presentation, you bring a balance of creativity and structure to the kitchen. If you are also a cost-conscious, a strong communicator, and committed to supporting both your team and the wider goals of the kitchen – we want you on our team!

Responsibilities

Running your own section in the kitchen; Delivering high-quality food and smooth service; Knowing menus in detail; Understanding the importance of stock control; Leading a small team with consistency and care; Maintaining a strong focus on hygiene, food safety, and presentation; Bringing a balance of creativity and structure to the kitchen; Maintaining accurate portion control and keeping waste within company guidelines; Submitting daily food orders and stock sheets to the Sous Chef; Ensuring proper stock rotation, mise-en-place management, and minimizing spoilage; Following correct procedures for handling sensitive commodities and maintaining food hygiene; Contributing to recipe development, recording new dishes and supporting presentation testing; Providing leadership and support to junior staff, including training and supervision; Maintaining open communication with your team and reporting challenges to senior kitchen staff; Taking part in kitchen meetings, briefings, and any required training sessions; Working flexibly to meet the demands of a 24-hour operation

Requirements

Experienced working with full menus across restaurant, bar, room service, a la carte and banqueting operations within a hotel environment; Able to follow recipes precisely and consistently meet presentation and quality standards; Skilled in ordering ingredients, managing food production, and ensuring correct storage on your section; Experience with adhering to all Danish food health & safety standards; Maintain accurate portion control and keep waste within company guidelines; Comfortable submitting daily food orders and stock sheets to the Sous Chef; Familiar with proper stock rotation, mise-en-place management, and minimizing spoilage; Follow correct procedures for handling sensitive commodities and maintaining food hygiene; Contribute to recipe development, recording new dishes and supporting presentation testing; Provide leadership and support to junior staff, including training and supervision; Maintain open communication with your team and report challenges to senior kitchen staff; Take part in kitchen meetings, briefings, and any required training session; Flexibility to meet the demands of a 24-hour operation

Benefits

Designed by Nature work environment; Competitive salary package with included pension and health insurance benefits; Career Advancement: We're growing rapidly and with growth comes advancement opportunities (around the globe); SH University - Offers eligible team members a chance to grow and flourish from obtaining professional development and courses/certifications through our exclusive online learning educational platform; Team Member Recognition program - Earn rewards and pay it forward, while doing all the good you can; Enjoy company benefits and exclusively discounted room rates for you, your family, and friends at SH Hotels & Resorts