Chef de Partie – All Day Dining

About the role

The Chef de Partie will lead an assigned kitchen section in the All‑Day Dining restaurant, delivering high‑quality breakfast buffets, lunch, dinner, Sunday brunches and special events while upholding Hyatt’s culinary standards.

Key responsibilities

• Manage and supervise the kitchen section, ensuring food quality, presentation and consistency.
• Prepare buffet and à la carte items according to Hyatt standards and maintain adequate mise en place for all meal periods.
• Monitor food freshness, replenish buffet stations and support themed events and special functions.
• Train and mentor junior culinary staff, fostering teamwork and development.

Required profile

• Diploma or Certificate in Culinary Arts (or related field); HACCP certification preferred.
• 3‑5 years culinary experience, including 1‑2 years as Chef de Partie or Demi Chef de Partie in an international hotel or upscale restaurant.
• Proven experience with breakfast buffets, all‑day dining concepts and Sunday brunch operations.

Required skills

• Food preparation and cooking techniques.
• Mise en place planning and organization.
• Portion and quality control.
• Food safety and HACCP compliance.
• Inventory control and stock rotation.