Purpose:
Manage a designated kitchen section and ensure food is prepared, cooked, and presented according to company quality and food safety standards.
Key Responsibilities:
- Prepare and cook food within the assigned kitchen section.
- Maintain food quality, consistency, and presentation standards.
- Ensure compliance with HACCP and food safety requirements.
- Support inventory control and minimize food wastage.
- Supervise Commis Chefs and kitchen helpers within the section.
- Coordinate with Sous Chef on daily kitchen operations.
Requirements:
- 3+ years of experience as a Chef de Partie or similar role.
- Experience in catering, hospitality, or large-scale food production.
- Knowledge of HACCP and food safety standards.
- Ability to lead a kitchen section independently.