The Chef de Partie is responsible for managing a specific section of the kitchen (such as grill, sauté, pastry, or vegetable section) and ensuring that dishes are prepared and presented to the highest standards. This role supports the Head Chef and Sous Chef in maintaining smooth kitchen operations, training junior staff, and delivering consistent quality.

Key Responsibilities:

Prepare, cook, and present dishes within the assigned section, following recipes and standards.

Supervise and train Commis Chefs and kitchen assistants.

Ensure timely preparation of food during service while maintaining quality and consistency.

Maintain stock levels, report shortages, and assist with inventory control.

Ensure all food is stored, handled, and prepared safely in compliance with hygiene and safety standards.

Collaborate with other sections to ensure smooth kitchen operations.

Assist in menu planning and contribute creative ideas for new dishes.

Minimize food waste and ensure cost control within the section.

Maintain cleanliness and organization of the workstation and equipment.

Qualifications & Skills:

Proven experience as a Chef de Partie or Demi Chef in a professional kitchen.

Culinary degree or equivalent training is an advantage.

Strong knowledge of cooking techniques, ingredients, and kitchen operations.

Ability to work under pressure in a fast-paced environment.

Good organizational and leadership skills.

Team player with a positive and professional attitude