Chef De Partie

Responsibilities:

• Prepare and cook menu items according to the restaurant's recipes and standards

• Manage and oversee a specific section of the kitchen (e.g., grill, hot kitchen, cold kitchen, or pastry)

• Ensure food quality, consistency, and presentation meet company standards

• Assist the Sous Chef and Head Chef in daily kitchen operations

• Maintain proper food handling, hygiene, and sanitation standards (in accordance with SFA guidelines)

• Monitor stock levels and assist with ordering and inventory control

• Minimize food wastage and ensure proper storage of ingredients

• Train and guide junior kitchen staff when required

• Ensure the kitchen area and equipment are kept clean and well maintained

• Assist with menu preparation and mise en place before service

Requirements:

• Proven experience working as a Chef de Partie or similar role in a professional kitchen

• Strong knowledge of cooking techniques and kitchen operations

• Ability to work efficiently in a fast-paced environment

• Good teamwork and communication skills

• Able to work shifts, weekends, and public holidays

• Basic food hygiene and safety knowledge