Job Description
- Prepare and cook food items according to established recipes, plating standards, and presentation guidelines
- Oversee and supervise a section of the kitchen, ensuring all team members adhere to operational procedures and quality standards
- Maintain strict adherence to food safety, hygiene, and health regulations at all times
- Monitor and control food costs within the assigned section whilst minimising waste
- Manage inventory of ingredients and supplies, reporting stock levels and placing orders as required
- Train and mentor junior kitchen staff, providing guidance on cooking techniques and kitchen protocols
- Collaborate with the Head Chef and other Chefs de Partie to develop and refine menu items
- Ensure consistent quality and presentation of all dishes served to guests
- Maintain a clean, organised, and efficient work station and kitchen section
- Respond promptly to service requirements and adapt to changing priorities during service periods
- Contribute to the development of new dishes and seasonal menu offerings
- Communicate effectively with front-of-house staff to ensure seamless service delivery
**Required Qualifications:**
- Formal culinary training or equivalent professional kitchen experience
- Minimum 3-5 years of professional experience in a kitchen environment
- Proven experience working as a Chef de Partie or in a similar supervisory culinary role
- Comprehensive knowledge of food safety, hygiene, and health regulations
- Strong proficiency in classical French culinary techniques and contemporary cooking methods
- Demonstrated leadership and team management capabilities
WHAT IS IN IT FOR YOU:
- Come As You Are
- Work With Purpose
- Grow, Learn and Enjoy
- Explore Limitless Possibilities