Chef de Partie

Tasks and duties

• Preparing, cooking and presenting dishes within a specialised section of the kitchen.
• Ensuring the kitchen area, utensils, and equipment are kept clean and organised, complying with hygiene and safety standards.
• Collaborating with other members of the kitchen staff to guarantee customer satisfaction and maintain food quality and consistency.
• Monitoring stock and ingredients within the kitchen, reporting shortages to the Sous Chef or Head Chef.
• Assisting with the creation of new dishes or menu items.
• Helping to train new or junior staff members, sharing skills and culinary knowledge.
• Managing and carrying out kitchen administrative tasks as required, such as maintaining health and safety records.