Chef de Partie

Job Overview:
The Chef de Partie is responsible for managing a specific section of the kitchen and ensuring that all food prepared meets the required quality, consistency, and presentation standards. The role involves supervising junior kitchen staff, maintaining proper food preparation processes, and ensuring adherence to hygiene and safety standards.

Duties and Responsibilities:
Manage and oversee a designated kitchen section (e.g., grill, sauce, pastry). Ensure all dishes are prepared according to standard recipes and specifications. Supervise and guide Commis Chefs and kitchen assistants. Monitor portion control and minimize food wastage. Ensure proper mise en place and timely food production. Maintain the cleanliness and organization of the work station. Ensure compliance with food safety, hygiene, and HACCP standards. Assist in stock control, inventory management, and requisitions. Report any shortages, spoilage, or equipment issues promptly. Support smooth kitchen operations during peak service hours. Ensure adherence to kitchen SOPs and operational standards.

Required Qualifications:
Culinary certification or relevant training. Minimum 2 years’ experience in a similar role. Strong knowledge of cooking techniques and kitchen operations. Understanding of food safety and hygiene standards. Ability to work under pressure in a fast-paced environment. Good leadership and communication skills. Attention to detail and consistency. Team supervision and coordination. Time management and multitasking. Problem-solving skills. Discipline and accountability.

Experience:
Minimum 2 years’ experience in a similar role.

Languages:
English

Additional Notes:
Full Time - Rotating Schedule