Chef De Partie

-Preparing specific food items and meal components at your station. -Following directions provided by the head chef. -Collaborating with the rest of the culinary team to ensure high-quality food and service. -Keeping your area of the kitchen safe and sanitary. -Stocktaking and ordering supplies for your station. -Manage and oversee junior chefs in the section -Follow recipes and ensure consistency across the section -Maintain accurate records of stock and wastage -Assist in the preparation and service of special events and functions as required -Ensure that food safety guidelines are followed at all times