Chef De Partie

• Manage and supervise daily operations of the assigned kitchen section.
• Prepare, cook, and present dishes according to recipes, standards, and brand guidelines.
• Ensure all mise-en-place is prepared accurately and on time.
• Maintain consistency in taste, quality, and presentation of all dishes.
• Monitor portion control and minimize food wastage.
• Ensure proper storage, labelling, and stock rotation of ingredients.
• Maintain cleanliness and sanitation of workstations and equipment.
• Train, guide, and supervise Commis and Demi Chefs in the section.
• Ensure adherence to all food safety, hygiene, and sanitation protocols.
• Check the quality and freshness of raw and cooked food items regularly.
• Report equipment issues, shortages, or operational challenges to the Sous Chef.
• Assist in planning menus, developing recipes, and introducing new dishes if required.
• Coordinate with other sections for smooth and timely kitchen operations.
• Maintain grooming, discipline, and professional behaviour at all times.

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