Chef De Partie

Roles & Responsibilities

Job Description & Requirements

• Set up, manage, and oversee all kitchen stations during daily operations to ensure smooth workflow and timely service.
• Ensure the freshness, quality, and proper storage of all ingredients; monitor stock levels to maintain optimal inventory.
• Prepare sufficient mise-en-place ahead of meal periods to guarantee efficiency and consistency during service.
• Cook and plate food items accurately according to standard recipes, presentation guidelines, and portion control requirements.
• Contribute to menu development by assisting in the creation of new dishes, daily specials, and seasonal offerings.
• Inspect and maintain cleanliness and hygiene of the kitchen, equipment, and serving areas, ensuring compliance with food safety standards.
• Assist in monthly inventory counts, monitor food usage, and record wastage to optimize costs and minimize losses.
• Train, mentor, and motivate junior cooks, guiding them to improve skills, efficiency, and adherence to operational standards; take on supervisory responsibilities when required.
• Maintain organized, tidy, and well-stocked work areas to support efficiency and safety in the kitchen.
• Strictly adhere to Food & Beverage safety, hygiene, and storage policies, and ensure these standards are followed by the team.
• Report accidents, equipment malfunctions, menu issues, or supply shortages promptly to the Back of House in charge to prevent disruption in operations.
• Perform other ad-hoc duties as assigned by the Manager, contributing to the overall success of kitchen operations.

Tell employers what skills you have

Timely Delivery
Quality Management
Cooking
Supervisory Skills
Purchasing
Maintaining Stock Levels
Specification of Equipment
Food Safety Management
Efficiency
Inventory Counting
Culinary Skills
Catering
Asian Cuisine
Minimising Wastage
Presentation Preparation
Food Shop Hygiene Maintenance