Chef de Partie

Job Scope

Food Preparation & Cooking

• Prepare, cook, and present dishes within your assigned section in accordance with company standards and recipes, ensuring consistency in quality, portioning, and presentation.

Section Management

• Maintain cleanliness, organisation, and operational readiness of your section, ensuring proper mise en place and adequate stock levels for daily service.

Supervision & Team Support

• Provide guidance and support to Commis Chefs and junior kitchen staff, while fostering teamwork and assisting across sections when required.

Hygiene & Safety Compliance

• Ensure strict adherence to food hygiene, safety, and sanitation standards at all times, including proper handling, storage, and maintenance of food and kitchen equipment.

Stock & Cost Control

• Assist in inventory management, minimise wastage, ensure proper stock rotation (FIFO), and promptly report any shortages or maintenance issues.

Collaboration & Additional Duties

• Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations, and carry out any other duties as reasonably assigned by Management.