Chef de Partie

Responsibilities:

• Assist the Head Chef and Sous Chef in the day-to-day operations of the kitchen.
• Ensure the highest standards of food preparation, quality, and presentation are maintained in accordance with the restaurant's standards.
• Oversee the preparation and cooking of menu items in your assigned section.
• Assist in creating and developing new menu items, special dishes, and tasting menus.
• Ensure proper portioning, presentation, and serving of food in accordance with the restaurant's guidelines.
• Supervise and train junior members of the kitchen staff, providing guidance and support as needed.
• Manage and maintain proper stock levels of ingredients and supplies for your section.
• Collaborate with other team members to ensure efficient and smooth kitchen operations.

Requirements:

• Proven experience working as a Demi/Cdp or a similar role in a reputable restaurant or hotel.
• Strong knowledge of different cooking techniques and cuisines.
• Strong organizational and leadership skills.
• Exceptional attention to detail and an eye for plating and presentation.
• A culinary degree or relevant certification is a plus.
• Preferably worked with Fine dining setting before