Chef De Partie

Key Responsibilities

• Prepare, cook dishes in accordance with established recipes and standards specific menus
• Assist Head Chef and Sous Chef in menu planning to develop new dishes and menus.
• Assist with inventory and managing of supplies
• Maintain safety and cleanliness in the kitchen
• Ensure quality control and presentation of all food items
• Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation / health regulations
• Support and mentor junior kitchen team members.
• Carry out ad-hoc duties as assigned by chef

Requirements

• Minimum 2 years of experience as a Chef de Partie.
• Experience in BBQ, charcoal Gill is an advantage.
• Strong understanding of kitchen operations and food safety standards.
• Ability to work efficiently in a fast-paced environment.
• Positive attitude, team player, and willingness to learn.