Chef de Partie (Main Kitchen)

Reporting to the Junior Sous Chef, the Chef de Partie will prepare the mise en place, handle food preparation, and assist with food presentation as part of the kitchen brigade.

• Set‑up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage of all equipment in station and be responsible for cleanliness & maintenance of them
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and ...