Chef De Partie

A Chef de Partie specializing in overall kitchen production, contributing to the overall success of the culinary operations. This role requires a combination of culinary expertise, organizational skills, teamwork, and creativity to deliver exceptional dining experiences to guests.

Key Responsibilities include but not limited to the following:

1. Prepare and cook food according to recipes, quality standards, and presentation guidelines.
2. Ensure that the assigned section of the kitchen operates efficiently and effectively.
3. Supervise and coordinate the work of Commis Chefs and other kitchen staff in the assigned section.
4. Maintain high standards of food quality, hygiene, and safety in the kitchen.
5. Assist in menu planning, recipe development, and costing.
6. Monitor and control stock levels and assist in ordering supplies.
7. Train and mentor junior kitchen staff.
8. Adhere to all company policies, procedures, and regulations.