Chef de Partie

Responsibilities

As a key member of our culinary team, you will:

• Prepare, cook, and present dishes to the restaurant’s standards while maintaining full control and organisation of your assigned station.
• Ensure that mise-en-place is completed to a high standard and on time for service, communicating effectively with the sous chef and head chef regarding station needs.

Quality & Consistency

Your role will involve adhering to the following standards:

• Follow recipes, specifications, and plating guidelines precisely, ensuring every dish meets the restaurant’s quality expectations before leaving the pass.
• Taste dishes regularly and adjust seasoning and techniques as required.

Hygiene & Safety

Maintaining a clean and safe work environment is essential:

• Uphold high standards of cleanliness and organisation in accordance with HACCP compliance.
• Ensure proper storage, labelling, and rotation of all ingredients using a FIFO approach.
• Respect health and safety standards at all times.

Teamwork & Communication

Fostering a positive kitchen environment includes:

• Working collaboratively with the kitchen team and supporting colleagues when needed.
• Communicating clearly during service, maintaining composure under pressure.
• Training and guiding commis chefs or stagiaires working on your station.

Operational Efficiency

To contribute to the smooth operation of the kitchen:

• Monitor stock levels for your section and communicate any shortages in advance.
• Reduce waste and actively contribute to cost control.
• Assist in the development of new dishes or improvements at the request of the head chef.