Chef de Partie

The Chef de Partie is responsible for managing and overseeing a designated kitchen section, ensuring the consistent preparation, cooking, and presentation of food according to established quality and safety standards. The position assists the Sous Chef and Executive Chef in maintaining efficient kitchen operations, supervising assigned kitchen staff, monitoring food quality and inventory, and ensuring compliance with sanitation and food safety procedures.

Key Responsibilities:

• Prepare and cook food according to recipes, standards, and portion requirements.
• Oversee the daily operations of the assigned kitchen section.
• Maintain food quality, presentation, cleanliness, and consistency.
• Assist in supervising and training Commis Chefs and other kitchen staff.
• Monitor food stocks and coordinate replenishment of ingredients.
• Ensure proper food handling, storage, sanitation, and safety practices.
• Maintain cleanliness and proper condition of kitchen equipment and work areas.
• Assist the Sous Chef and Executive Chef with menu preparation and other kitchen-related tasks.
• Support smooth and efficient kitchen operations during service.

Work Location: In person