Chef De Partie

Job Description & Requirements

Responsibilities:

• Prepare and cook menu items according to the restaurant’s recipes and standards
• Manage and oversee a specific section of the kitchen (e.g., grill, hot kitchen, cold kitchen, or pastry)
• Ensure food quality, consistency, and presentation meet company standards
• Assist the Sous Chef and Head Chef in daily kitchen operations
• Maintain proper food handling, hygiene, and sanitation standards (in accordance with SFA guidelines)
• Monitor stock levels and assist with ordering and inventory control
• Minimize food wastage and ensure proper storage of ingredients
• Train and guide junior kitchen staff when required
• Ensure the kitchen area and equipment are kept clean and well maintained
• Assist with menu preparation and mise en place before service

Requirements:

• Proven experience working as a Chef de Partie or similar role in a professional kitchen
• Strong knowledge of cooking techniques and kitchen operations
• Ability to work efficiently in a fast-paced environment
• Good teamwork and communication skills
• Able to work shifts, weekends, and public holidays

Basic food hygiene and safety knowledge.