Chef de Partie
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Take full charge of an assigned station, ensuring seamless preparation and execution during service.
Prepare and plate dishes according to exact fine-dining recipes, strict presentation standards, and high aesthetic expectations.
Supervise, mentor, and delegate tasks to commis chefs or junior kitchen assistants assigned to the section.
Monitor stock levels, manage rotation and storage of fresh ingredients, and strictly adhere to HACCP (Hazard Analysis Critical Control Point) and food safety regulations.
Assist the head chef and sous chef with seasonal menu development, testing, and creative plating innovations.
Requirements:
Grade 12
Culinary arts diploma, professional cookery certification
Minimum 2 to 4 years of hands-on culinary experience in an upscale / fine dining kitchen.
Advanced knife skills, comprehensive knowledge of classic and modern cooking techniques, and the ability to thrive under intense service pressure.
Valid food safety or hygiene certification
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