Chef de Partie
Key qualifications for the role include supporting head chefs in day-to-day kitchen operations, maintaining consistency and presentation of dishes, guiding junior staff during service, contributing to menu planning and recipe development, ensuring food safety standards are met, and overseeing stock levels and inventory management.
Job Requirements:
* Operational Support: Collaborate with Head Chef to ensure smooth daily kitchen operations across multiple outlets.
* Quality Control: Maintain high standards of quality and presentation for all dishes prepared.
* Team Leadership: Mentor and guide junior kitchen staff members during peak service periods.
* Menu Development: Participate in seasonal menu planning and contribute to the creation of new recipes.
* Safety Compliance: Ensure adherence to stringent food safety and hygiene guidelines at all times.
* Inventory Management: Monitor stock levels and assist with inventory control processes.