Chef de Partie

Take responsibility for a designated kitchen section, preparing and delivering dishes to a consistently high standard during service.

Maintain strong knowledge of menu items, ingredients, food preparation, cooking techniques and allergens.

Support menu development, food ordering and stock management, including stock rotation, freshness, deliveries and waste recording.

Work closely with the Head Chef and Sous Chef to ensure smooth kitchen operations and efficient service.

Maintain high standards of food presentation, cleanliness, personal hygiene and correct uniform.

Follow all food hygiene, HACCP, health and safety, recycling and environmental requirements.

Ensure kitchen equipment, storage areas and food products are handled and maintained safely.