Chef de Partie.

The Chef de Partie is responsible for overseeing a specific section of the kitchen at the Grand Hyatt Grand Cayman, ensuring all food is prepared and plated to the highest 5-star standards. This role supports the Sous Chef and Executive Chef in delivering consistent, high-quality dishes while mentoring junior cooks and maintaining a smooth, efficient station.

Job Duties & Functions:
​1. Assist the Sous Chef and Chef de Cuisine in overseeing the kitchen operation and ensure all dishes are prepared according to recipes and presentation standards.
2. Ensure and assist line employees to maintain an organized, clean, and fully stocked kitchen before, during, and after service.
3. Assist with training and guiding of junior kitchen team members, ensuring proper techniques, safety, and teamwork.
4. Follow and enforce food safety and sanitation guidelines at all times.
5. Work closely with Sous Chefs and other kitchen leaders to plan production, minimize waste, and maintain proper inventory levels.
6. Communicate with front-of-house teams as needed to accommodate special guest requests or dietary requirements.
7. Assist with menu development, daily specials, and new recipe testing.
8. Support the smooth operation of the kitchen by jumping into other stations as needed during busy periods.
9. Maintain knowledge of all equipment and ingredients used at the station, ensuring proper care and handling.
10. The Chef de Partie is a hands-on leadership position including daily cooking tasks and hands-on support during service. There may be times where a chef de partie works stations or performs deep cleaning tasks as well as assisting with the management of the team.
11. Demonstrate Hyatt’s values: Empathy, Integrity, Respect, Inclusion, Experimentation, Well-being
​12. Performs other duties and attends meetings, as assigned by hotel/department leadership.

Education & Experience:
1. Minimum 3 years as a Chef de Partie or Demi Chef de Partie in a fine-dining restaurant or luxury hotels.
2. Formal culinary education is a plus.
​3. Strong knowledge of cooking techniques, food safety, and kitchen operations.
4. Must be able to read, write, and speak fluent English; knowledge of an additional language is an advantage.
5. Ability to work well under pressure with attention to detail and creativity.
6. Positive attitude, teamwork mentality, and strong leadership skills.
7. Flexible schedule including mornings, evenings, weekends, and holiday
8. Capable of standing for long periods of time.
9. Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry the same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

The expected standard work week is 45 hours, but actual schedules may vary based on business needs.