CHEF DE PARTIE

We are seeking a skilled and passionate Chef de Partie to manage a dedicated kitchen section . You will oversee food preparation, maintain high culinary and plating standards, and guide junior cooks during busy service hours.

Responsibilities:

• Manage Kitchen Section: Take full ownership of your assigned station, ensuring all prep work is completed on time before service begins.
• Cook & Plate Dishes: Prepare, cook, and plate menu items accurately according to standard recipes, portion sizes, and presentation guidelines.
• Supervise Junior Staff: Train, guide, and monitor Commis Chefs and kitchen helpers working in your section.
• Enforce Food Safety & Hygiene: Maintain strict cleanliness, sanitation, and food safety compliance , including proper storage temperatures and cross-contamination prevention.
• Control Stock & Minimize Waste: Check ingredient freshness, track daily station inventory, rotate stock using FIFO (First-In, First-Out), and report ordering needs to the Sous Chef or Head Chef.
• Maintain Equipment: Ensure all cooking equipment, utensils, and work surfaces in your station are kept clean, sanitized, and in good working order.

Requirements:

• Culinary certificate 5 years of hands-on experience in a commercial kitchen, or hotel.
• Strong cooking techniques, speed, attention to detail, and ability to work calmly under pressure.