Chef De Partie

Responsibilities:

• Prepare and cook food according to standards and recipes.
• Manage and organize assigned kitchen section.
• Ensure food quality, presentation, hygiene, and sanitation.
• Supervise and guide Commis Chefs.
• Control ingredients, stock, and food waste.
• Maintain cleanliness and proper use of kitchen equipment.
• Support the Sous Chef in daily kitchen operations.

Qualifications:

• Minimum 2 years of experience in a restaurant.
• Culinary background preferred.
• Good knowledge of food hygiene and kitchen operations.
• Team player, disciplined, and responsible.
• Able to work under pressure.

Skills: Cook, Inventory Management, Discipline, Communicative, Teamwork