Title:  Chef de-Partie

Key Responsibilities

• Manage and oversee the assigned kitchen section (Hot Kitchen, Cold Kitchen, Bakery, Butchery, etc.).
• Prepare, cook, and present dishes according to established recipes and standards.
• Ensure consistency in food quality, taste, and presentation.
• Monitor portion control and minimize food wastage.
• Train, guide, and supervise Commis Chefs and kitchen assistants.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Maintain cleanliness and organization of the work area and equipment.
• Assist in inventory management, stock requisition, and cost control.
• Report equipment maintenance issues to the Sous Chef or Executive Chef.
• Support menu development and implementation of new dishes.
• Coordinate with other kitchen sections to ensure smooth service operations.
• Follow company policies, SOPs, and guest service standards.