CHEF DE PARTIE
The Chef de Partie oversees kitchen operations, ensuring full readiness, consistent quality, and efficient production during service. This role manages prep tasks, quality control, hygiene compliance & waste management. The Chef de Partie supports the Sous Chef by maintaining high standards, minimizing errors, and ensuring smooth kitchen operations.
RESPONSIBILITIES:
1. Kitchen Operations & Production Management
Prepare and cook menu items according to recipes and standards
Assist with daily prep and buffet service
Maintain cleanliness and organisation of assigned station
Follow food safety and hygiene procedures at all times
Work collaboratively with chefs and kitchen team
Assist with stock handling and general kitchen prep
2. Quality & Portion Control
Ensure adequate back ups are stocked and ready for service
Maintain high food standards & quality compliance
Ensure food served is aesthetic
Maintain zero guest complaints or have the ability to pivot for guest requests
Conduct tastings daily to ensure product quality
3. Hygiene & Section Cleanliness
Maintain kitchen & all BOH area hygiene
Liaise & delegate with stewards on hygiene and kitchen cleanliness
Enforce zero cross-contamination violations
Conduct daily shift sanitation checks on products and work areas
Ensure 100% PPE compliance.
4. Section Team Support & Coordination
Communication with sous chef is key
Support other sections during peak service hours
Attend kitchen briefings.
Ensure zero communication-related disruptions with team including FOH
5. Waste Control & Ingredient Management
Keep wastage at a minimum by ensuring proper fileting/storage & defrost cycles & standards are being followed
Maintain 100% FIFO compliance.
Report ingredient shortages asap
Complete accurate section stock checks.
Why Join Us?
✔ Be part of a growing and ambitious hospitality operation
✔ Opportunity for career progression and skill development
✔ Work closely with leadership and operations teams
✔ Dynamic, hands-on environment
✔ Competitive remuneration based on experience