Catering Chef De Partie

The Chef de Partie is responsible for the operation of the kitchen from preparation of ingredients to cooking and allocation of food until the food serving.

Requirements

• Manage and oversee a specific section or station in the kitchen
• Prepare and cook dishes according to established recipes and standards
• Supervise and train junior cooks and kitchen staff
• Contribute to menu planning and recipe development
• Monitor and manage inventory for the section
• Implement quality assurance measures
• Adhere to health and safety regulations
• Stay updated on culinary trends and incorporate innovative cooking techniques

Benefits

• Competitive salary
• Opportunities for professional growth and development