Chef de Partie

Key Responsibilities

1. Section Management

   • Oversee and manage an assigned kitchen section (grill, sauce, pastry, fish, vegetable, etc.).

   • Ensure smooth and efficient workflow in the section.

2. Food Preparation & Cooking

   • Prepare, cook, and plate dishes according to established recipes and presentation standards.

   • Maintain consistency in taste, texture, and look.

3. Team Supervision & Training

   • Supervise and train Demi Chefs, Cooks, and Cook Helpers within the section.

   • Provide guidance on cooking techniques, hygiene, and workflow procedures.

4. Quality Control

   • Inspect ingredients for freshness and quality.

   • Ensure all dishes meet the restaurant’s quality standards.

5. Portion & Waste Management

   • Monitor portion sizes and control ingredient usage to minimize waste.

   • Support cost efficiency and maintain profit margins.

6. Workstation Cleanliness & Safety

   • Maintain a clean, safe, and organized workstation throughout the shift.

   • Follow all food safety, hygiene, and sanitation standards.

7. Stock & Inventory Support

   • Assist in daily stock checks, monitor ingredient availability, and report waste.

   • Support ordering and stock control for the assigned section.

8. Coordination & Communication

   • Coordinate with other kitchen sections to ensure smooth service operations.

   • Communicate effectively with Sous Chef and Head Chef on menu updates and SOP compliance.

Qualifications

• Minimum 2–3 years of experience as a Chef de Partie, with relevant experience in restaurant/cafe.

• Strong leadership, communication, and teamwork abilities.

• Highly disciplined, responsible, and detail-oriented.

• Strong technical cooking skills and knowledge of ingredients related to the assigned station.

• Understanding of hygiene, sanitation, and food safety procedures (HACCP is a plus).

• Able to work efficiently under pressure while maintaining high standards.