CHEF DE PARTIE

Key Responsibilities:

*Manage and be fully responsible for an assigned kitchen section

*Prepare, cook, and present food according to company recipes and quality standards

*Ensure portion control and minimize food wastage

*Support bulk food preparation for catering events and large-scale orders

*Ensure all food preparation complies with SFA and company food hygiene standards

*Maintain cleanliness and proper sanitation of workstations, equipment, and utensils

*Monitor stock levels for the section and assist with inventory control

*Assist in food preparation planning based on event schedules and production needs

*Ensure safe use of kitchen equipment and report any faulty equipment

*Assist Head Chef with operational duties as required

*Perform any other duties assigned by Management

Job Requirements:

*Proven experience as a Chef de Partie or Senior Commis Chef

*Experience in catering, central kitchen, cruise ship, hotel, or high-volume kitchens preferred

*Strong understanding of food safety and hygiene practices

*Ability to work in a fast-paced environment and handle large-volume production

*Good teamwork and communication skills

*Willingness to work weekends, public holidays, and long hours as required

*Task oriented.