Chef de partie

1. Food Preparation: Prepare and cook highquality dishes according to company recipes and standards.
2. Station Management: Oversee a specific section of the kitchen ensuring mise en place organization and cleanliness.
3. Menu Contribution: Assist in menu development offering creative input and suggestions for new dishes.
4. Quality Control: Maintain high standards of food quality taste and presentation at all times.
5. Team Collaboration: Work closely with other kitchen staff to ensure smooth operations and timely service.
6. Training and Support: Train and mentor junior kitchen staff ensuring adherence to culinary standards and procedures.
7. Inventory Management: Assist in monitoring and controlling stock levels minimizing waste and ensuring freshness of ingredients.
8. Compliance and Safety: Adhere to all health and safety standards including food hygiene regulations and kitchen cleanliness.

1. Culinary Skills: Proven experience as a Chef de Partie or similar role demonstrating excellent cooking skills and knowledge of various cooking techniques.
2. Team Player: Ability to work effectively within a team collaborate with colleagues and communicate clearly.
3. Creativity: Strong creativity and passion for culinary arts with the ability to contribute innovative ideas to the menu.
4. Organization: Excellent organizational skills ability to multitask and maintain composure in a highpressure environment.
5. Flexibility: Willingness to work flexible hours including evenings weekends and holidays as needed.
6. Culinary Education: Diploma or degree in culinary arts or a related field is preferred.
7. Certification: Food safety and sanitation certifications are a plus.

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