CHEF DE PARTIE

Oversee daily kitchen operations and ensure efficient workflow Monitor inventory levels and order supplies as needed Conduct stocktaking and order supplies for your station to ensure ingredient availability Adapt food preparation methods based on feedback to improve dish quality Assist in other kitchen areas as needed to support overall kitchen function Manage kitchen tasks efficiently under pressure in a fast-paced environment to maintain smooth operations Collaborate with culinary team members to deliver consistent food quality and excellent service Follow directions from the Head Chef to execute menu items accurately Maintain a clean, safe, and sanitary workstation to comply with health and safety standards Control food costs and minimize waste Ensure compliance with health and safety regulations Order food, kitchen equipment, and supplies while maintaining accurate inventory records Requirements At least 5 years of experience in a similar culinary role Knowledge of best practices for kitchen safety and sanitation Excellent listening and communication skills Multitasking and organizational ability.