Senior Chef de Partie

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About the Role Le Meridien is seeking a Senior Chef de Partie to join their culinary team. This full-time role involves preparing and cooking food to high standards, ensuring quality and presentation, and supporting kitchen operations. The ideal candidate will have 2-5 years of relevant experience in a professional kitchen environment. Key Responsibilities Prepare special meals or substitute items as required. Regulate temperatures of ovens, broilers, grills, and roasters. Manage food thawing processes from freezer to refrigerator. Ensure proper portioning, arrangement, and garnishing of food items. Maintain accurate food logs and monitor the quality and quantity of prepared food. Communicate staffing needs during busy periods and inform the Chef of excess food items for daily specials. Inform Food & Beverage service staff about menu specials and out-of-stock items. Prepare and cook food according to established recipes, quality standards, presentation guidelines, and food preparation checklists. Prepare cold food items. Operational Support and Team Collaboration Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Serve as a role model for culinary staff. Follow all company and safety and security policies and procedures. Report maintenance needs, accidents, injuries, and unsafe work conditions to management. Complete all required safety training and certifications. Ensure uniform and personal appearance are clean and professional. Maintain confidentiality of proprietary information and protect company assets. Anticipate and address guests’ service needs, communicating clearly and professionally. Develop and maintain positive working relationships with colleagues, supporting the team to achieve common goals. Listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards in all tasks. Physical Requirements Ability to stand, sit, or walk for extended periods. Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping. Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Qualifications and Experience Education: A Technical, Trade, or Vocational School Degree is preferred. Related Work Experience: At least 3 years of related work experience in a culinary role. Supervisory Experience: No supervisory experience is required for this position.