Chef de Partie

Job Summary

As the Chef de Partie at IL Toro, you will prepare menu items to the Executive Chef’s standards while maintaining hygiene, safety, and quality controls. You will collaborate with the team to ensure smooth kitchen operations and uphold food presentation and stock management.

Responsibilities

• Prepare all menu items according to the Executive Chef’s established standards to ensure consistent quality and taste
• Maintain high standards of hygiene and health and safety to provide a safe kitchen environment
• Report any equipment failures or hazards promptly to the Executive Chef or senior staff to prevent operational disruptions
• Control food waste by following correct procedures and reporting waste accurately to minimize losses
• Manage stock rotation to use food products before their best before dates, ensuring freshness and reducing spoilage
• Adhere strictly to portion controls to maintain cost efficiency and consistency in servings
• Produce and present food at the highest standard following the performance manual and recipes to meet customer expectations
• Clean and sanitize work surfaces, refrigeration units, and stores before the end of each shift to maintain cleanliness
• Maintain a high standard of personal appearance and wear correct protective clothing as per codes of practice for safety and professionalism
• Foster professional and cooperative working relationships with all kitchen staff to support teamwork and efficiency
• Secure, clean, and ensure the kitchen is safe before ending your shift to uphold operational standards
• Attend all team briefings as required to stay informed and aligned with kitchen operations
• Participate in monthly physical stock takes of restaurant inventory, including plates and utensils, to support accurate stock management
• Perform other job-related duties as assigned to support kitchen operations