Chef De Partie

Responsibilities:

• Maintain daily mise en place and prepare ingredients
• Inspect and clean food preparation areas to ensure safe and sanitary food handling practices
• Ensure the highest standards and consistent quality in daily preparation
• Keep up to date with new products, recipes, and preparation techniques
• Have full knowledge of all menu items, daily highlights, and promotions
• Adhere to recipes and stock management
• Adjust cooking based on guest preferences
• Communicate effectively with colleagues to ensure a secure and friendly working environment
• Establish and maintain effective interdepartmental working relationships
• Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues
• Actively share ideas, opinions, and suggestions
• Demonstrate efficiency in preparations
• Set an example for others on personal hygiene and cleanliness on and off duty
• Guide and train junior colleagues daily to ensure high motivation and a productive working environment
• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Qualifications:

Your experience and skills include:

• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively and collectively as part of a team
• Add diplomas/certifications required if needed

Remote Work: No

Employment Type: Full-time