Chef de Partie

Responsibilities

• Perform hands-on food preparation, cooking and plating while managing the assigned kitchen section.

• Ensure consistency in food quality, taste, presentation and portion control according to established standards.

• Prepare and maintain adequate mise en place to ensure smooth and timely kitchen service.

• Monitor stock levels, ensure proper food storage and minimise wastage.

• Maintain cleanliness and comply with food safety, hygiene and workplace safety standards.

• Provide hands-on guidance and support to junior kitchen staff.

• Work closely with the Head Chef and Sous Chef to ensure smooth kitchen operations, particularly during peak service periods.

Requirements

• Minimum 2 years of relevant culinary experience in a restaurant or professional kitchen.

• Strong hands-on cooking skills and knowledge of food preparation techniques.

• Able to independently manage an assigned kitchen section while supporting the wider kitchen team.

• Good time management, attention to detail and organisational skills.

• Positive working attitude with strong teamwork and communication skills.

• Able to perform effectively in a fast-paced kitchen environment.

• Possess a valid WSQ Food Safety Course Level 1 certification or be willing to obtain the required certification before handling food.

• Able to work rostered shifts, including weekends and public holidays.