Chef De Partie

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times. Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures. Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times. Team Collaboration – communicate effectively with all other team members and assist/support all colleagues where necessary. Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation. Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order.