Chef de Partie

Responsibilities

• Manage your assigned kitchen section during preparation and service.
• Ensure consistency in food quality, presentation, and portioning.
• Maintain cleanliness, organization, and food safety standards.
• Assist with stock control, inventory management, and minimizing wastage.
• Support and guide junior kitchen team members.
• Work closely with the Sous Chef and Head Chef to deliver exceptional guest experiences.

Requirements

• Minimum 2 years of experience in a professional kitchen.
• Strong work ethic and attention to detail.
• Ability to perform well under pressure.
• Positive attitude and team-oriented mindset.