Chef de Partie

Job Responsibilities • Prepare and cook food according to recipes, quality standards, and presentation guidelines. • Manage and supervise a specific section of the kitchen, such as hot kitchen, grill, pastry, or garde manger. • Ensure all ingredients are properly prepared, stored, and available for service. • Maintain consistent food quality, taste, portion size, and presentation. • Assist the Sous Chef and Head Chef with daily kitchen operations. • Monitor food stock and inform senior chefs of shortages or ordering requirements. • Follow food safety, hygiene, and sanitation standards at all times. • Train and guide Commis Chefs and junior kitchen staff when required. • Maintain cleanliness and organization of the assigned kitchen section. • Assist with menu preparation, daily specials, and food preparation planning. • Check food temperatures and ensure proper storage and handling of ingredients. • Minimize food waste and control portion sizes and kitchen costs.