Chef de Partie – Hot Kitchen (Hotel Culinary Team)

About the role

Radisson Hotel Group is seeking a motivated Chef de Partie to lead the hot‑kitchen section of its vibrant culinary operation. You will work across breakfast, lunch, dinner, buffet and high‑volume function services, ensuring consistent quality and supporting the team with your international culinary expertise.

Key responsibilities

• Operate and take ownership of the assigned hot‑line station for all service periods.
• Prepare daily mise en place according to menus, forecasts and culinary standards.
• Cook, plate and present dishes to exact taste, temperature, portion and visual specifications.
• Monitor buffet presentation, replenish food promptly and maintain freshness.
• Control portions, rotate stock and follow food‑handling practices to minimise waste.
• Report shortages, quality issues or operational concerns to the Sous Chef.
• Maintain a clean, safe workstation in line with HACCP and hotel hygiene standards.
• Coach Commis Chefs and share technical knowledge to develop local capability.

Required profile

• Proven experience in high‑volume hotel, resort or comparable culinary environments.
• Strong technical knowledge of hot‑kitchen cooking methods and timing.
• Ability to work under pressure while delivering consistent quality.
• Team‑player attitude with a willingness to mentor junior staff.

Required skills

• Hot‑kitchen cooking techniques
• Temperature control and timing
• Mise en place preparation
• Portion control and stock rotation
• Food safety, hygiene and HACCP compliance