Chef De Partie

Responsibilities: Prepare, cook, and plate dishes according to restaurant standards Manage assigned kitchen section during preparation and service Ensure consistency in food quality, portioning, and presentation Maintain cleanliness and organization of work station Assist with ingredient preparation and stock control Monitor food freshness and minimize wastage Follow food hygiene, safety, and sanitation standards Support the Sous Chef and Head Chef in daily kitchen operations Guide junior cooks or kitchen assistants when required Assist with opening and closing kitchen duties Requirements Prior experience as a Chef De Partie, Demi Chef, Commis Chef, or similar kitchen role preferred Good knowledge of food preparation and cooking techniques Able to handle a kitchen station independently Responsible, punctual, and detail-oriented Able to work well in a fast-paced kitchen environment Good teamwork and communication skills Willing to learn and improve kitchen skills Able to work rotating shifts, weekends, and public holidays Knowledge of food hygiene and workplace safety standards