The Chef de Partie manages a specific kitchen section (hot, cold, or pastry), ensuring high standards of food preparation, presentation, and hygiene. Supervises junior staff, maintains quality, and supports smooth kitchen operations.

Key Responsibilities:

• Lead and manage a designated kitchen section, ensuring all dishes meet the highest standards of taste, presentation, and consistency.
• Prepare, cook, and present dishes according to recipes and standards.
• Supervise, train, and mentor junior chefs and kitchen staff.
• Ensure proper mise en place and timely service during busy periods.
• Maintain cleanliness and hygiene in your section, following food safety regulations.
• Monitor stock levels, assist with inventory, and report shortages.
• Collaborate with the Sous Chef and Head Chef on menu development and specials.
• Control wastage and ensure cost-effective use of ingredients.
• Adhere to all health, safety, and hygiene standards.

Any other assignments as may be designated to you.