CHEF DE PARTIE

- Prepare, cook, and present dishes within your assigned section according to standard recipes and quality requirements.
- Supervise and support commis chefs and other junior staff, ensuring they follow kitchen standards and maintain discipline.
- Ensure all food preparation and presentation meet the company’s quality and hygiene standards (SOPs).
- Assist the Sous Chef and Executive Chef in planning menus, developing new dishes, and maintaining portion and cost control.
- Maintain cleanliness and organization of the kitchen section at all times in compliance with HACCP and food safety regulations.
- Monitor stock levels, report shortages, and ensure proper storage and labeling of all ingredients.
- Work closely with team members to ensure smooth kitchen operations and timely service.
- Uphold a professional attitude, teamwork, and a positive work environment in the kitchen.
- Carry out any other duties assigned by the Sous Chef or Executive Chef as required.