Chef De Partie

Key Responsibilities:

• Oversee a specific section of the kitchen (e.g., meat, fish, sauce, pastry, veg, etc.)

• Prepare and present dishes to a high standard and in accordance with recipes and guidelines

• Manage mise en place for the section, ensuring ingredients and tools are prepared in advance

• Supervise Commis Chefs or junior kitchen staff within the section

• Ensure cleanliness, hygiene, and food safety compliance at all times

• Coordinate with other kitchen sections to ensure smooth service during busy periods

• Monitor stock levels, report shortages, and minimize waste

• Support the Sous Chef in training junior staff and maintaining kitchen discipline

✅ Requirements:

• Proven experience as a Chef de Partie or strong Commis Chef ready for promotion

• Culinary diploma or equivalent certification

• In-depth knowledge of food preparation techniques and kitchen safety standards

• Ability to work in a fast-paced environment and maintain attention to detail

• Team player with strong communication skills

• Flexibility to work evenings, weekends, and holidays

🌟 Preferred Experience:

• Experience in fine dining, luxury hotels, or high-volume kitchens

• Specialization in a particular kitchen section (e.g., grill, pastry, cold kitchen)

• Familiarity with HACCP or other food hygiene certifications