Chef De Partie 1

Key Responsibilities:

• Manage and operate a designated kitchen station (grill, sauce, pastry, etc.)
• Prepare mise en place and cook dishes according to standard recipes
• Ensure consistent food quality, taste, portioning, and presentation
• Maintain strict hygiene, sanitation, and food safety standards (HACCP)
• Monitor stock levels, control wastage, and ensure proper storage (FIFO/FEFO)
• Train and supervise Commis Chefs and junior kitchen staff
• Coordinate with Sous Chef and Head Chef for smooth kitchen operations

Requirements:

• Minimum 2–3 years of experience as a Chef De Partie or similar role
• Culinary Arts Diploma or Certificate preferred
• Strong knowledge of kitchen operations and food safety standards
• Ability to work efficiently in a fast-paced kitchen environment
• Good leadership, communication, and teamwork skills
• Physically fit and able to work long hours

Job Type: Full-time