Chef De Partie

Position Purpose

The Chef De Partie is responsible for overseeing a specific section of the kitchen, preparing high-quality dishes, and ensuring that the kitchen operates smoothly. This role requires a high level of skill, creativity, and attention to detail. Reporting directly to the Sous Chefs, and ultimately to the Executive Sous Chef and Executive Chef, this role involves managing a specific section during high-volume production in our central catering unit and playing a crucial, hands-on role in the execution of off-site catering events. To be a natural leader of junior staff and possess the adaptability required to excel in both kitchen production and event service environments.

Main Responsibilities

C ulinary Production (In-Unit)

• Section Management : Fully manage and run a specific kitchen section during production, ensuring all assigned prep and cooking tasks are completed accurately and on time for scheduled events.
• Quality Control : Ensure all food leaving the section adheres strictly to established recipes, portion control guidelines, and the highest standards of taste and presentation.
• Batch Cooking : Execute large-batch cooking and production methods efficiently while maintaining the quality required for fine dining and large-scale catering.
• Hygiene and Safety : Maintain impeccable cleanliness and organization of the station and equipment, strictly following all HACCP and food safety procedures.

E vent Execution (Off-Site)

Leadership and Training

Key Competencies