Chef de partie

You will support daily kitchen operations by preparing food, estimating production needs, ensuring quality standards, and collaborating with the team to deliver exceptional dining experiences. Responsibilities • Prepare daily food items and complete assigned tasks from the Head Chef to support kitchen operations • Estimate daily production requirements to align food preparation with demand and minimize waste • Inspect raw and cooked food products to ensure compliance with quality and safety standards • Maintain high standards in food production, preparation, and presentation to meet customer expectations • Demonstrate thorough knowledge of menu items, recipes, production methods, and presentation guidelines • Contribute menu ideas by evaluating ingredient availability, cost, supply, and customer preferences • Participate actively in daily kitchen meetings to coordinate team efforts and update on kitchen matters • Complete mise en place tasks following standard operating procedures to ensure readiness for service • Follow all food preparation, receiving, storage, and sanitation policies to maintain hygiene and safety • Foster effective communication among staff by promoting a secure and friendly work environment • Attend all mandatory training sessions to enhance skills and comply with operational standards • Perform additional duties as assigned by Management to support kitchen and restaurant functions