Chef De Partie

Responsibilities

1. Maintain daily mise en place and prepare ingredients
2. Inspect and clean food preparation areas to ensure safe and sanitary food-handling practices
3. Ensure the highest standards and consistent quality in daily preparation
4. Keep up to date with new products, recipes, and preparation techniques
5. Have full knowledge of all menu items, daily highlights, and promotions
6. Adhere to recipes and stock management
7. Adjust cooking based on guest preferences
8. Effective communication between colleagues to ensure a secure and friendly working environment
9. Establish and maintain effective inter-departmental working relationships
10. Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues
11. Actively share ideas, opinions, and suggestions
12. Efficiency in preparations and execution
13. Set an example for others on personal hygiene and cleanliness on and off duty
14. Guide and train Junior Colleagues on a daily basis to ensure high motivation and a productive working environment
15. Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Qualifications

Your experience and skills include:

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