CHEF DE PARTIE

Key Responsibilities:

.Manage and be fully responsible for an assigned kitchen section

.Prepare, cook, and present food according to company recipes and quality standards

.Ensure portion control and minimize food wastage

.Support bulk food preparation for catering events and large-scale orders

.Ensure all food preparation complies with SFA and company food hygiene standards

.Maintain cleanliness and proper sanitation of workstations, equipment, and utensils

.Monitor stock levels for the section and assist with inventory control

.Assist in food preparation planning based on event schedules and production needs

.Ensure safe use of kitchen equipment and report any faulty equipment

.Assist Head Chef with operational duties as required

.Perform any other duties assigned by Management

Job Requirements:

.Proven experience as a Chef de Partie or Senior Commis Chef

.Experience in catering, central kitchen, cruise ship, hotel, or high-volume kitchens preferred

.Strong understanding of food safety and hygiene practices

.Ability to work in a fast-paced environment and handle large-volume production

.Good teamwork and communication skills

.Willingness to work weekends, public holidays, and long hours as required

.Task oriented.