Chef de Partie (5 days/week including cold kitchen)
Posted Updated
Description
- Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar)
- Prepare and cook all menu items to standardized recipes, portions, and presentation standards
- Supervise and train line cooks assigned to the station; conduct on-the-job coaching and performance feedback
- Manage station mise en place: ingredient prep, portioning, storage, and par stock levels
- Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements
- Monitor and minimize food waste; manage daily leftover and stock rotation
- Communicate effectively with the Unit Chef on production planning, menu changes, and special requests
- Maintain station cleanliness, equipment upkeep, and personal hygiene standards
- Support special functions, themed promotions, and event catering from the kitchen
- Cover adjacent stations or support prep kitchen when required