CHEF DE PARTIE

Duties and Responsibilities:

• Manage and oversee junior chefs in the section

• Ensure that all dishes are prepared to the highest quality and presentation standards

• Follow recipes and ensure consistency across the section

• Assist the Head Chef/Sous Chef in menu planning and development

• Ensure the kitchen is maintained to the highest standards of cleanliness and hygiene

• Maintain accurate records of stock and wastage

• Train junior chefs in the section and provide guidance and support

• Ensure that food safety guidelines are followed at all times

• Assist in the preparation and service of special events and functions as required