chef de Partie

Core Responsibilities

• Food Preparation and Cooking: Prepare, cook, and present high-quality dishes within your designated specialty (e.g., meat, fish, sauces, vegetables).
  
  
• Station Management: Set up, maintain, and keep your assigned kitchen station clean and organized with all necessary ingredients and equipment.
  
  
• Hygiene and Safety: Adhere to strict food hygiene, health, and safety standards, and ensure the workstation is kept clean and safe for food preparation.
  
  
• Supervision: Oversee, train, and guide junior chefs, such as commis chefs or demi-chefs, working in your section.
  
  
• Menu Support: Assist the sous chef and head chef in developing new dishes, recipes, and menu concepts.
  
  
• Quality Control: Monitor portion control to maintain consistency and minimize food waste to help control costs.