Chef de Partie

Key Responsibilities

• Manage and operate an assigned kitchen section efficiently
• Prepare, cook, and present dishes according to menu specifications
• Ensure food quality, taste, and presentation meet established standards
• Supervise and train Commis Chefs and kitchen assistants
• Monitor stock levels and report shortages to the sous chef.
• Ensure proper food storage and minimize waste
• Follow food safety, sanitation, and hygiene regulations at all times
• Maintain cleanliness and organization of workstations
• Assist with menu planning and daily specials when required
• Work closely with the sous chef and Head Chef to ensure smooth service

Qualifications & Requirements

• A culinary degree or relevant kitchen training preferred
• Minimum 2–3 years of experience in a professional kitchen
• Proven experience as Chef de Partie or strong Commis Chef ready for promotion