Chef de Partie

Prepare and cook food items according to recipes, standards, and specifications. This involves measuring, portioning, and prepping ingredients before cooking.

Manage and organize the assigned station efficiently. Ensure all necessary ingredients, tools, and equipment are available and in proper working order.

Cook and present dishes specific to the assigned station. Ensure food is cooked to the required temperature, texture, and flavour. Maintain high standards of presentation.

Maintain consistent quality in food preparation for the assigned station. Ensure dishes leaving the station meet established quality standards in taste and appearance.

Assist in managing inventory and stock rotation for the assigned station. Properly store ingredients and use them before expiration. Contribute to placing orders for necessary supplies.

Collaborate and coordinate activities with other chefs, sous chefs, and kitchen staff. Communicate effectively, especially during busy periods or when coordinating timing with other stations.

Adhere to strict food safety and hygiene standards. Ensure all food handling and preparation practices comply with health and safety regulations. Maintain a clean and organized station, following proper sanitation procedures.

Assist in training and mentoring junior chefs and kitchen staff. Ensure they understand recipes, techniques, and standards for their station. Contribute ideas for menu development and dish improvement.

Adapt to changes in menu, recipes, and kitchen requirements. Be flexible and able to handle different tasks and responsibilities as needed.

Demonstrate creativity in presentation and preparation techniques. Continuously strive to improve and innovate dishes within the assigned station.