Chef De Partie

Responsibilities:

Prepare, cook, and plate dishes according to restaurant standards

Manage assigned kitchen section during preparation and service

Ensure consistency in food quality, portioning, and presentation

Maintain cleanliness and organization of work station

Assist with ingredient preparation and stock control

Monitor food freshness and minimize wastage

Follow food hygiene, safety, and sanitation standards

Support the Sous Chef and Head Chef in daily kitchen operations

Guide junior cooks or kitchen assistants when required

Assist with opening and closing kitchen duties

Requirements

Prior experience as a Chef De Partie, Demi Chef, Commis Chef, or similar kitchen role preferred

Good knowledge of food preparation and cooking techniques

Able to handle a kitchen station independently

Responsible, punctual, and detail-oriented

Able to work well in a fast-paced kitchen environment

Good teamwork and communication skills

Willing to learn and improve kitchen skills

Able to work rotating shifts, weekends, and public holidays

Knowledge of food hygiene and workplace safety standards