About this role
Prepare and cook food items according to established recipes, plating standards, and presentation guidelinesOversee and supervise a section of the kitchen, ensuring all team members adhere to operational procedures and quality standardsMaintain strict adherence to food safety, hygiene, and health regulations at all timesMonitor and control food costs within the assigned section whilst minimising wasteManage inventory of ingredients and supplies, reporting stock levels and placing orders as requiredTrain and mentor junior kitchen staff, providing guidance on cooking techniques and kitchen protocolsCollaborate with the Head Chef and other Chefs de Partie to develop and refine menu itemsEnsure consistent quality and presentation of all dishes served to guestsMaintain a clean, organised, and efficient work station and kitchen sectionRespond promptly to service requirements and adapt to changing priorities during service periodsContribute to the development of new dishes and seasonal menu offeringsCommunicate effectively with front-of-house staff to ensure seamless service delivery **Required Qualifications:**
Formal culinary training or equivalent professional kitchen experienceMinimum 3-5 years of professional experience in a kitchen environmentProven experience working as a Chef de Partie or in a similar supervisory culinary roleComprehensive knowledge of food safety, hygiene, and health regulationsStrong proficiency in classical French culinary techniques and contemporary cooking methodsDemonstrated leadership and team management capabilities WHAT IS IN IT FOR YOU:
Come As You AreWork With PurposeGrow, Learn and EnjoyExplore Limitless Possibilities