Chef De Partie

Job Scope Food Preparation & Cooking Prepare, cook, and present dishes within your assigned section in accordance with company standards and recipes, ensuring consistency in quality, portioning, and presentation. Section Management Maintain cleanliness, organisation, and operational readiness of your section, ensuring proper mise en place and adequate stock levels for daily service. Supervision & Team Support Provide guidance and support to Commis Chefs and junior kitchen staff, while fostering teamwork and assisting across sections when required. Hygiene & Safety Compliance Ensure strict adherence to food hygiene, safety, and sanitation standards at all times, including proper handling, storage, and maintenance of food and kitchen equipment. Stock & Cost Control Assist in inventory management, minimise wastage, ensure proper stock rotation (FIFO), and promptly report any shortages or maintenance issues. Collaboration & Additional Duties Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations, and carry out any other duties as reasonably assigned by Management.