Chef de Partie

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Responsibilities:

  • Assist the Head Chef and Sous Chef in the day-to-day operations of the kitchen.
  • Ensure the highest standards of food preparation, quality, and presentation are maintained in accordance with the restaurant's standards.
  • Oversee the preparation and cooking of menu items in your assigned section.
  • Assist in creating and developing new menu items, special dishes, and tasting menus.
  • Ensure proper portioning, presentation, and serving of food in accordance with the restaurant's guidelines.
  • Supervise and train junior members of the kitchen staff, providing guidance and support as needed.
  • Manage and maintain proper stock levels of ingredients and supplies for your section.
  • Collaborate with other team members to ensure efficient and smooth kitchen operations.

Requirements:

  • Proven experience working as a Demi/Cdp or a similar role in a reputable restaurant or hotel.
  • Strong knowledge of different cooking techniques and cuisines.
  • Strong organizational and leadership skills.
  • Exceptional attention to detail and an eye for plating and presentation.
  • A culinary degree or relevant certification is a plus.
  • Preferably worked with Fine dining setting before
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