Chef de Partie

Food Preparation & Cooking

• Supervise and coordinate activities of cooks and commis in the assigned section.
• Prepare, cook, and present dishes according to standard recipes and quality expectations.
• Ensure all food items are prepared on time and to the correct specifications.
• Maintain consistency in taste, presentation, and portion control.
• Monitor and control cooking temperatures and equipment usage.
• Check mise en place (daily preparation) for quality and quantity before each service.
• Develop and test new menu items in collaboration with the Sous Chef or Head Chef.

Hygiene, Safety & Quality Control

• Ensure the kitchen area and equipment are clean, sanitized, and well-maintained.
• Follow all food hygiene, sanitation, and safety regulations (HACCP standards).
• Properly label, store, and rotate ingredients to maintain freshness and avoid waste.
• Report any maintenance issues, safety hazards, or shortages to supervisors.

Team Leadership & Training

• Supervise and train junior kitchen staff (commis, trainees, etc.) in daily operations.
• Delegate tasks efficiently and ensure teamwork in your section.
• Support other sections when required and maintain smooth kitchen coordination.
• Motivate staff and maintain a positive and professional kitchen atmosphere.

Inventory & Cost Control

• Manage portion sizes and minimize food waste.
• Check stock levels and assist in ordering supplies when necessary.
• Ensure cost control and adherence to kitchen budgets.
• Conduct regular inventory checks and report discrepancies.

Job Type: Full-time