Chef de Partie

Manage and coordinate activities within your designated kitchen sectionPrepare and cook dishes with precision, creativity, and consistencyCollaborate with the Executive Chef and Sous Chef to develop and implement new menu itemsEnsure compliance with food safety and hygiene standards in all food handling, preparation, and storageTrain and mentor junior kitchen staff in cooking techniques and kitchen proceduresMonitor inventory levels and communicate restocking needs to the kitchen managementMaintain a clean and organized work environmentAssist in cost control measures and minimizing food wasteParticipate in menu planning and recipe developmentEnsure timely and efficient food service during peak hoursAdapt to changing priorities and handle multiple tasks in a fast-paced environment