Chef De Partie

REQUIREMENTS:

1-3 years of professional kitchen experience , solid grasp of culinary techniques and knowledgeable in food safety.

RESPONSIBILITIES

Station Management: Run an assigned kitchen section independently during service.

Food Preparation: Prep, cook, and plate dishes according to exact recipes and quality standards.

Inventory Control: Monitor stock levels and order supplies for the station.

Team Supervision: Train and guide junior cooks and commis chefs working in the section.

Hygiene and Safety: Maintain a clean work area and follow all health, safety, and sanitation rules.

QUALIFICATIONS:

Education: College or culinary training or extensive cooking and production experience.

Experience: At least 5 years working experience in the related field is required for the position.

Skills Requirement: Analytical and Organizational skills.

Ability to work in a high – energy and demanding environment.

Able to handle, motivate and discipline staff of all levels.