Chef de Partie

THE JOBSCOPE

• Take full responsibility for the assigned kitchen section during preparation and service.
• Prepare ingredients and complete mise en place according to the daily requirements.
• Cook and present dishes according to approved recipes and standards.
• Ensure food is served at the correct quality, temperature, portion, and presentation.
• Organise the section before, during, and after service.
• Check ingredients for quality, freshness, and proper storage.
• Coordinate with other kitchen sections to maintain smooth service.
• Monitor orders and ensure dishes are prepared within the required time.
• Maintain cleanliness and organisation of the workstation at all times.
• Ensure proper use and care of kitchen equipment and utensils.
• Monitor stock levels and communicate replenishment requirements.
• Control portioning and minimise food wastage.
• Follow proper food handling, storage, hygiene, and safety procedures.
• Assist in training and guiding Commis and junior kitchen staff.
• Support menu changes, special menus, events, and functions when required.
• Report equipment issues, stock shortages, and operational concerns to the Sous Chef.
• Assist with daily kitchen opening and closing duties.
• Maintain good teamwork and communication within the kitchen.
• Perform other duties assigned by the Sous Chef or Executive Chef.

REQUIREMENTS

• Minimum 2–3 years of kitchen experience, preferably in a similar position.
• Good knowledge of food preparation and cooking techniques.
• Good understanding of food hygiene and safety standards.
• Able to work under pressure in a fast-paced kitchen.
• Good teamwork and communication skills.
• Responsible, disciplined, and organised.
• Good attention to detail and food quality.
• Willing to work shifts, weekends, and public holidays.