Chef de Partie – Culinary Team Member

About the role

Join a dynamic culinary team dedicated to delivering high‑quality meals for airlines and airport passengers. As a Chef de Partie you will work closely with the Sous Chef and Executive Chef to ensure every dish meets our strict standards of taste, safety, and presentation.

Key responsibilities

• Receive production sheets from the Sous Chef and plan menu quantities.
• Prepare vegetables, fruits, and other ingredients to the highest standards and on schedule.
• Produce cold food items in the required quantities and quality.
• Label, date, colour‑code, and refrigerate meals according to airline specifications.
• Cook hot entrees, marinades, sauces, and other components as needed.
• Maintain clean, sanitized, and well‑maintained workstations and equipment.
• Assist in other kitchen areas for meal assembly and preparation.
• Carry out any additional duties assigned by the Executive Chef, Sous Chef, or Supervisor.

Required profile

• Good communication skills and ability to read orders accurately.
• Self‑starter who works with minimal supervision.
• Previous experience preparing and cooking both hot and cold meals.
• Ability to multitask, work under pressure, and collaborate with team members.
• Understanding of health and safety food practices and adherence to company standards.
• Physical ability to stand for long periods, lift equipment, and perform kneeling, bending, and stretching tasks.

Required skills

• Food safety standards
• Hot and cold meal preparation

What we offer

• Opportunity to grow within a leading aviation‑catering organization.
• Collaborative multicultural environment.
• Exposure to a wide range of culinary operations across the Caribbean and Latin America.