Chef De Partie

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:

• Minimum 2 years 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.
• Culinary techniques (knife handling, food preparation, proficiency in specific station duties), knowledge of food safety & hygiene (HACCP, proper food storage and labelling, understanding of allergen handling and cross-contamination prevention) and station management (organising mise en place, time management, inventory check, reporting shortages or ordering needs to Sous Chef) is advantageous.
• 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.
• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management is advantageous.
• WSQ Food Hygiene Certificate.