The Chef de Partie oversees a specific kitchen section, ensuring full readiness. consistent quality, and efficient production during service. This role manages prep tasks, quality control, hygiene compliance, waste management, and team coordination within the assigned section. The Chef de Partie supports the Sous Chef by maintaining high standards, minimizing errors, and ensuring smooth kitchen operations.

RESPONSIBILITIES

Section Operations & Production Management

• Ensure 100% section readiness before each service.

• Maintains <1 section-related production error weekly.

• Complete all section prep on time.

• Keep section delays < 5% of total orders

• Conduct daily station checks before service.

Quality & Portion Control

• Maintain 100% portion accuracy.

• Achieve >95% weekly quality compliance.

• Reduce plating errors by 15% in 2 months.

• Maintain zero guest complaints tied to section output.

• Conduct daily sample tastings

Hygiene & Section Cleanliness

• Maintain 95% hygiene audit score.

• Complete 100% cleaning checklists per shift.

• Enforce zero cross-contamination violations.

• Conduct daily mid-shift sanitation checks

• Ensure 100% PPE compliance

Section Team Support & Coordination

• Communicate delays to Sous Chef within 2 minutes.

• Support other sections during peak hours.

• Attend 100% daily kitchen briefings.

• Maintain >4/5 teamwork score.

• Ensure zero communication-related disruptions.

Waste Control & Ingredient Management

• Keep section waste s 3%.

• Maintain 100% FIFO compliance.

• Report ingredient shortages within 1 hour.

• Complete accurate section stock checks.

• Suggest one improvement initiative quarterly.

QUALIFICATIONS

• 3+ years experience in a commercial kitchen

• Strong technical cooking skills and section management experience

• Knowledge of HACCP,Hygiene and food safety standard

• Strong communicatoin and leadership skills

• Ability to work under pressure and manage a section independently