Chef De Partie

-Preparing specific food items and meal components at your station.
-Following directions provided by the head chef.
-Collaborating with the rest of the culinary team to ensure high-quality food and service.
-Keeping your area of the kitchen safe and sanitary.
-Stocktaking and ordering supplies for your station.
-Manage and oversee junior chefs in the section
-Follow recipes and ensure consistency across the section
-Maintain accurate records of stock and wastage
-Assist in the preparation and service of special events and functions as required
-Ensure that food safety guidelines are followed at all times