chef de partie

Key Responsibilities & Duties

• Station Management: Run and maintain an assigned kitchen station independently, ensuring proper setup (mise en place) before service.
• Food Preparation & Cooking: Prepare, cook, and plate dishes according to standardized recipes and quality benchmarks.
• Staff Supervision & Training: Lead, guide, and train junior staff and commis chefs working within your section.
• Inventory & Stock Control: Monitor stock levels for your station, handle food ordering, and track portion sizes to minimize waste.
• Hygiene & Safety: Enforce strict food safety, sanitation, and HACCP standards throughout your station.
• Menu Collaboration: Assist the Sous Chef and Head Chef in developing new dishes, seasonal specials, or recipe adjustments