Chef De Partie

Key Responsibilities:

• Prepare, cook, and present dishes within your section to the highest standard

• Assist the Sous Chef and Head Chef with menu development and daily specials

• Ensure mise en place is completed before service and maintain a clean, organized station

• Monitor stock and control wastage while ensuring freshness and quality of all ingredients

• Maintain high standards of hygiene, health, and safety in the kitchen

• Train and mentor junior staff and apprentices within your section

• Communicate effectively with other sections and front-of-house teams to ensure smooth service

• Follow all kitchen procedures and food safety regulations

• Monday to Friday (Apply online only)

Must have Chef Whites