CHEF DE PARTIE

Oversee daily kitchen operations and ensure efficient workflow

Monitor inventory levels and order supplies as needed

Conduct stocktaking and order supplies for your station to ensure ingredient availability

Adapt food preparation methods based on feedback to improve dish quality

Assist in other kitchen areas as needed to support overall kitchen function

Manage kitchen tasks efficiently under pressure in a fast-paced environment to maintain smooth operations

Collaborate with culinary team members to deliver consistent food quality and excellent service

Follow directions from the Head Chef to execute menu items accurately

Maintain a clean, safe, and sanitary workstation to comply with health and safety standards

Control food costs and minimize waste

Ensure compliance with health and safety regulations

Order food, kitchen equipment, and supplies while maintaining accurate inventory records

Requirements

At least 5 years of experience in a similar culinary role

Knowledge of best practices for kitchen safety and sanitation

Excellent listening and communication skills

Multitasking and organizational ability.