Chef De Partie

Key Responsibilities

o Ensure consistent dish quality by strictly following standard recipes and adhering to all SOPs without deviation.

o Prepare and cook food during service.

o Be able to manage station and ensure smooth operation in absence of higher ranking (ie. Sous Chef or Head Chef).

o Ability to execute all fishes from own section with the kitchen with ease.

o Plan, monitor, and record supplier orders for the assigned section.

o Conduct regular inventory checks and maintain accurate stock records for all section items.

o Ensure high standards of cleanliness, hygiene, and organisation within section at all times.

o Communicate with team members effectively.