Position Overview:
It is the responsibility of the Chef de Partie to efficiently manage the kitchen area in addition to supervising and coordinating all activities related to food preparation, ensuring that the established standards in terms of quality, food safety and presentation are rigorously met, satisfying the expectations of our guests.

Key Responsibilities:

• Prepare and cook menu items according to restaurant standards and recipes.
• Oversee the daily operations of a specific section (e.g., grill, pastry, sauces).
• Ensure food quality, presentation, and consistency meet established standards.
• Maintain cleanliness and organization of the kitchen area and equipment.
• Follow all health and safety regulations and food hygiene standards.
• Assist in training and mentoring junior kitchen staff.
• Collaborate with the Head Chef and other team members to develop new dishes and improve existing ones.
• Manage stock levels and assist with inventory control.
• Ensure timely delivery of dishes during service hours.

Qualifications:

• Proven experience as a Chef de Partie or similar role in a reputable kitchen.
• Strong knowledge of cooking techniques, ingredients, and kitchen equipment.
• Ability to work efficiently under pressure in a fast-paced environment.
• Excellent organizational and communication skills.
• Relevant culinary qualification or apprenticeship is preferred.
• Passion for culinary arts and a keen eye for detail.