Chef de Partie (Hot Kitchen)

The Position supports the Lead Cook in executing the full kitchen service, handling both hot and cold stations as needed. They are expected to step up to Lead Cook duties when covering leave or lighter service days.

Responsibilities

• Execute hot or cold station depending on the day’s prep plan
• Step into Lead Cook role when assigned or when covering leave
• Maintain clean workstations and uphold food safety standards
• Prepare and assist with staff meals
• Support daily opening and closing tasks including cleaning, labelling, and waste checks
• Ensure to deliver high plating quality, portion control, and visual presentation
• Collaborate with FOH and communicate any service delays or issues

Requirements

Experience

• Minimum 2 years of of kitchen experience in a café, fast-casual, or production kitchen.
• Exposure to hot and cold station responsibilities
• Experience with basic prep, cooking, and cleaning procedures

Technical Skills

• Culinary techniques- knife handling, Food Prep, proficiency in specific station duties
• Knowledge on Food Safety & Hygiene- knowlege in HACCP, Proper food storage and labelling, understanding of allergen handling and cross-contamination prevention
• Station Management- organizing mise en place, time management, inventory check, reporting shortages or ordering needs to Sous chef
• Communication & Coordination

Soft Skills

• Team player with a collaborative mindset
• Willing to learn and take feedback
• Attention to cleanliness and task completion
• Able to communicate clearly with the Lead Cook and FOH team

Certifications

• Diploma in Culinary Arts ; or
• Certificate in Commercial Cooking or Kitchen Management
• WSQ Food Hygiene Certificate