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Responsibilities
• Maintain control of stock within the area of responsibility
• Ensure all health, hygiene, and safety requirements are followed
• Monitor quality, quantity, and cost of all dishes prepared in the assigned section
• Inform the Sous Chef of ingredient requirements and maintain par stock levels
• Receive and store food deliveries according to standard operating procedures
• Ensure proper handling and storage of food in line with HACCP requirements
• Ensure all mise-en-place is freshly prepared and ready on time
• Ensure dishes are correctly garnished, portioned, and presented according to standards
• Follow guidance from the Executive Chef or Sous Chef and contribute ideas for new
dishes or presentation
• Work efficiently while maintaining high quality and consistency
• Maintain a positive and cooperative working environment in the kitchen
Requirements
• Chef Certificate or Diploma
• Reliable transport (driver’s license advantageous)
• 2–3 years’ experience as a Chef de Partie
• Strong communication skills
• Ability to work well within a team
• Ability to maintain professional relationships across departments and cultures
• Comfortable working in a high-end hospitality environment
• Punctual and self-disciplined
• Strong attention to detail
