Chef de partie

Key Responsibilities

• Cook menu items to order with high speed, precision, and consistency while managing ticket flow under pressure.
• Prepare daily station ingredients, chop produce, portion proteins, and prepare sauces/garnishes according to recipe standards.
• Ensure correct internal temperatures, bold flavor profiles, and standardized visual presentation on every plate.
• Maintain strict HACCP guidelines, prevent cross-contamination, practice FIFO stock rotation, and keep a clean station.
• Communicate effectively with the pass and line team to ensure tables receive complete orders together.
• Monitor inventory par levels, report low stock, and minimize food wastage.
• Assist other chef in preperation of breakfast, lunch or dinner when needed.

Personal Qualities

• Reliable and punctual
• Responsible and trustworthy
• Calm under pressure
• Good problem-solving skills
• Professional appearance and attitude
• Team player
• Able to take initiative