Chef De Partie

Duties and Responsibilities:

1.
Manage and execute all food preparation and cooking tasks at your assigned station

2.
Ensure that dishes are prepared according to the restaurant's recipes, quality standards, and presentation guidelines.
3.
Collaborate effectively with other kitchen staff to ensure the smooth and timely service of all dishes.
5.
Maintain high standards of food hygiene and safety, including proper storage and handling of ingredients.
6.
Assist in special event preparation or catering when required.
7.
Participate in the development and execution of new menu items or specials, ensuring creativity and quality.
8.
Contribute to maintaining consistency and quality under pressure during busy service periods.
Qualifications:

1.
At least 2-3 years of experience working in a professional kitchen, preferably in a Chef de Partie or similar role.
2.
Strong culinary skills and experience in your assigned station.
3.
Excellent attention to detail in food preparation, plating, and presentation.
4.
A passion for cooking and a commitment to high standards of food quality and safety.
5.
Flexible and adaptable to the needs of the kitchen and the restaurant.
6.
Formal culinary education (certification, diploma, or apprenticeship) is a plus, but not required.