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.

Skills

• Proven experience as a Chef de Partie or Line Cook in a similar role.
• Culinary diploma or relevant certification.
• Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.
• Ability to work well under pressure in a fast-paced environment.
• Excellent communication and organizational skills.
• Attention to detail and a passion for food and cooking.
• Ability to multitask and work efficiently in a team.
• Flexibility to work various shifts, including weekends and holidays.