Chef de Partie – Culinary Team Lead

About the role

The Chef de Partie will support the Sous Chef in delivering high‑quality food across buffet and à la carte services at St. Regis Hotels & Resorts in Kuwait City. This hands‑on role combines cooking expertise with team leadership to ensure consistency, guest satisfaction, and adherence to budget and safety standards.

Key responsibilities

• Supervise preparation and production of hot and cold dishes, ensuring compliance with recipes and specifications.
• Manage kitchen shift operations, maintaining Food & Beverage policies, HACCP, OSHA and health‑department regulations.
• Plan and control food quantities, plating requirements and production prep lists for restaurant, banquet and pastry operations.
• Assist in developing daily and seasonal menu items and estimating daily production needs.
• Prepare and cook a variety of foods for regular service and special events, checking quality and presentation.
• Lead, coordinate and train kitchen staff, fostering a collaborative and efficient work environment.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 2 years of experience.
• Proven ability to supervise kitchen staff and manage food production in a high‑volume hospitality setting.
• Strong knowledge of food safety standards (HACCP, OSHA) and ability to enforce them.

Required skills

• Culinary Arts
• Food Preparation