Chef de Partie

About the role

The Chef de Partie leads an assigned section of a professional kitchen, ensuring that dishes are prepared to the highest standards of quality, presentation, and safety. You will work closely with senior chefs to keep daily operations running smoothly while mentoring junior staff.

Key responsibilities

• Prepare and cook menu items according to approved recipes and quality standards.
• Manage the designated kitchen section, guaranteeing timely food preparation.
• Maintain food safety, hygiene, sanitation, and proper storage practices.
• Monitor portion control, food quality, and presentation.
• Minimize waste and support effective stock and inventory control.
• Guide and supervise Commis Chefs and other junior kitchen colleagues.
• Ensure kitchen equipment and work areas remain clean and well‑maintained.
• Assist the Sous Chef and Executive Chef with daily kitchen operations.

Required profile

• High school diploma or equivalent (required); culinary diploma or certificate preferred.
• 2–3 years of relevant kitchen experience, including experience in the specific section.
• Availability to work shifts, weekends, and public holidays.

Required skills

• Strong cooking skills.
• Food preparation expertise.
• Knowledge of food safety regulations.
• Understanding of hygiene standards.