Chef de Partie – Main Kitchen

Responsibilities

• Ensure all food items are produced in a professional manner and up to standards.
• Assist in supervising all kitchen areas to ensure high quality product is produced.
• Prepare dishes according to standardized recipes to maintain consistency across different service periods, such as buffets or large-scale events.
• Assist the Sous Chef in menu planning, food promotions and cost control.
• Maintain food safety and hygiene standard in the kitchen.
• Leading and coaching junior staff

Requirements

• Minimum 3 years' relevant experience in hospitality industry
• Professional culinary training preferred.
• Knowledge of food safety and hygiene compliance
• Good communication skills