Chef De Partie

Duties and Responsibilities:

• Precisely measuring and preparing meal ingredients for assigned recipes
• Seasoning, marinating, and cooking a variety of meats and seafood as per menu requirements
• Washing, peeling, chopping, and cooking vegetables and fruits
• Preparing and overseeing the creation of salads, sauces, and other accompaniments
• Inspecting received deliveries, verifying quality, and ensuring items align with order specifications
• Taking inventory of kitchen supplies, monitoring stock levels, and notifying management of low or depleted items
• Ensuring the timely disposal of expired and spoiled ingredients from storage areas, refrigerators, and freezers.
• •Overseeing the cleanliness and sanitization of workstations and kitchen equipment.
• •Ensuring the proper plating, presentation, and garnishing of dishes in line with quality standards.

Requirements:

• Minimum 2 years’ experience in a similar role within a professional kitchen
• Strong culinary skills and ability to manage a kitchen section independently
• Good knowledge of food safety and hygiene standards (e.g., HACCP)
• Team player with good communication skills and the ability to work under pressure.