Chef De Partie
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1-3 years of professional kitchen experience , solid grasp of culinary techniques and knowledgeable in food safety.
RESPONSIBILITIES
- Station Management: Run an assigned kitchen section independently during service.
- Food Preparation: Prep, cook, and plate dishes according to exact recipes and quality standards.
- Inventory Control: Monitor stock levels and order supplies for the station.
- Team Supervision: Train and guide junior cooks and commis chefs working in the section.
- Hygiene and Safety: Maintain a clean work area and follow all health, safety, and sanitation rules.
QUALIFICATIONS
- Education: College or culinary training or extensive cooking and production experience.
- Experience: At least 5 years working experience in the related field is required for the position.
- Skills Requirement: Analytical and Organizational skills.
- Ability to work in a high – energy and demanding environment.
- Able to handle, motivate and discipline staff of all levels.
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