Walk-in || Chef De Partie

Role & responsibilities

• Section Management: Take ownership of an assigned station
• Food Preparation & Cooking: Prepare, cook, and plate dishes strictly according to established recipes, portion sizes, and presentation standards.
• Mise en Place: Organize and prep all ingredients, sauces, and equipment prior to service hours.
• Staff Supervision & Training: Lead, guide, and train junior staff such as Commis Chefs and Demi-CDPs
• Inventory & Stock Control: Monitor stock levels for the section, track product expiry dates, and communicate ordering needs to the Sous Chef or Head Chef.
• Waste & Cost Control: Monitor food waste, practice proper portion control, and maintain operational efficiency.
• Hygiene & Safety: Adhere strictly to food safety, HACCP, and kitchen sanitation guidelines (e.g., proper food storage, cleaning stations