Catering Chef De Partie

The Chef de Partie is responsible for the operation of the kitchen, overseeing inventory control, recipes, and production output. The role requires strong leadership skills and attention to detail to maintain food quality and presentation standards.

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 the development and improvement of recipes within the assigned section
• Monitor and manage inventory for the section, including ordering and stock control
• Implement quality assurance measures to maintain consistency in food preparation
• Adhere to health and safety regulations in the kitchen and ensure staff compliance