Chef de Partie (5 days/week including cold kitchen)

• • Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar) • • Prepare and cook all menu items to standardized recipes, portions, and presentation standards • • Supervise and train line cooks assigned to the station; conduct on-the-job coaching and performance feedback • • Manage station mise en place: ingredient prep, portioning, storage, and par stock levels • • Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements • • Monitor and minimize food waste; manage daily leftover and stock rotation • • Communicate effectively with the Unit Chef on production planning, menu changes, and special requests • • Maintain station cleanliness, equipment upkeep, and personal hygiene standards • • Support special functions, themed promotions, and event catering from the kitchen • • Cover adjacent stations or support prep kitchen when required