As a Chef de Partie, you will be responsible for managing your assigned kitchen section and ensuring the preparation, cooking, and presentation of high-quality dishes in accordance with established recipes and standards. Working closely with the Sous Chef and Head Chef, you will maintain consistency in food quality, support the smooth operation of the kitchen, and uphold the highest standards of food safety, hygiene, and teamwork. You will also play a key role in mentoring junior kitchen staff and ensuring efficient service during busy periods.

• Manage the daily operations of your assigned kitchen section.

• Prepare, cook, and present menu items according to standard recipes and presentation guidelines.

• Ensure consistency in food quality, taste, portion sizes, and presentation.

• Prepare and organize mise en place to support efficient kitchen operations.

• Monitor food quality and ensure timely preparation and service of all dishes.

• Maintain cleanliness and organization of the assigned kitchen section.

• Ensure compliance with HACCP, food safety, hygiene, and health and safety standards.

• Properly store, label, and rotate food items using FIFO procedures.

• Monitor stock levels and assist with inventory control and ordering of ingredients.

• Minimize food waste and contribute to food cost control initiatives.

• Operate kitchen equipment safely and report any maintenance issues.

• Supervise, train, and support Demi Chef de Partie, Commis Chefs, and junior kitchen staff.

• Work collaboratively with the kitchen and front-of-house teams to deliver an exceptional guest experience.

• Assist with menu development and the introduction of new dishes when required.

• Perform any other duties assigned by the Sous Chef, Executive Sous Chef, or Executive Chef.