Chef de Partie
Description
Responsibilities
Perform hands-on food preparation, cooking and plating while managing the assigned kitchen section.
Ensure consistency in food quality, taste, presentation and portion control according to established standards.
Prepare and maintain adequate mise en place to ensure smooth and timely kitchen service.
Monitor stock levels, ensure proper food storage and minimise wastage.
Maintain cleanliness and comply with food safety, hygiene and workplace safety standards.
Provide hands-on guidance and support to junior kitchen staff.
Work closely with the Head Chef and Sous Chef to ensure smooth kitchen operations, particularly during peak service periods.
Requirements
Minimum 2 years of relevant culinary experience in a restaurant or professional kitchen.
Strong hands-on cooking skills and knowledge of food preparation techniques.
Able to independently manage an assigned kitchen section while supporting the wider kitchen team.
Good time management, attention to detail and organisational skills.
Positive working attitude with strong teamwork and communication skills.
Able to perform effectively in a fast-paced kitchen environment.
Possess a valid WSQ Food Safety Course Level 1 certification or be willing to obtain the required certification before handling food.
Able to work rostered shifts, including weekends and public holidays.