CHEF DE PARTIE

€11,921.52 - €16,140.00 year (annually)

• FULL TIME
• IL-MOSTA, MALTA
• FULL DAY
• 24 November 2026
• Ref: 458527

Responsible for managing a specific kitchen section, preparing and cooking dishes to high standards. Supervises junior staff, ensures food quality, maintains hygiene, follows recipes, and supports efficient kitchen operations and service delivery.

Requisites that are required for these positions are the following; Proven working experience in Kitchen Brigade Operations. Certificates and/or References confirming Culinary Arts Skills & Competencies. Proven Experience in Menu Engineering and Food Cost Management. Knowledge of Different International Cuisines. HACCP Management, Health & Safety Protocols and Cleaning Schedule Procedures. Interested applicants who meet the above criteria are to send their Curriculum Vitae.

• Profiles

  If multiple Education and Language Profiles are defined, please note that you must fit at least one of them, but not necessarily all.

  PROFILE 1

  • Language
    Reading
    Speaking
    Understanding
    Writing
  • ENGLISH

  ISCED Level:

  Upper secondary education - Level (3)

• Competencies

  • Check compliance with work procedures and rules for hygiene and food safety
  • Cook or heat up meat, fish, vegetables, ...
  • Prepare dishes for service (presentation, composition, finish...)
  • Decorate products after cooling (chocolate pieces, sesame seeds, sugar, covering with sauce...)
  • Wash and clean fruit and vegetables
  • Maintain and clean work station and kitchen utensils
  • Dose and mix ingredients
  • Package and label preparations and products (production and use-by dates). Store them in cold store, pantry...
  • Select/dose ingredients (flour, yeast, additives...) to prepare bread dough/pastry dough. Mix/knead/roll out dough
  • Prepare work surface and kitchen utensils. Switch on appliances (ovens, hot-plates...)
  • Prepare meat and fish (clean, cut, bind up, wrap...)
  • Supervise preparation of dishes. Do or check garnish or presentation of plates or dishes
  • Coordinate team activities
  • Plan production based on orders, stock and season
  • Receive and check goods. Store goods in cold-storage room or pantry
  • Manage stock; record shortages; place orders
  • Train employees in professional practices
  • Check freshness and preparation of foodstuffs. Take samples for hygiene service
  • Prepare product: fish, seafood
  • Prepare product: catering items
  • Prepare product: sauces
  • Prepare product: meat
  • Prepare dishes: European
  • Prepare dishes: Italian
  • Supervise preparation and production of dishes. Check application of food safety regulations
  • Prepare dishes: traditional dishes
  • Prepare dishes: vegetarian dishes
  • Prepare dishes: fish and shellfish
  • Prepare dishes: local or regional specialities

• Past Experience

  • Occupation
    Experience(months)
  • CHEF DE PARTIE
    36

• Driving Licences

  No Driving Licenses required for this vacancy

• Documents

  CHEF DE PARTIE ADVERTS 2026.PDF