Chef de Partie

Duties:

Manage daily operations of assigned kitchen section
Prepare and present dishes to required standards
Ensure mise en place is completed before service
Supervise and assist Commis Chefs
Maintain cleanliness and hygiene within section
Control portion sizes and minimise wastage
Report stock shortages to supervisors
Ensure equipment is used safely and correctly
Assist with menu preparation and special functions

Requirements:

Grade 12
A formal culinary qualification
Advanced cooking skills within assigned section
Organisation and station management
Food preparation accuracy
Teamwork and communication
Time management
Hygiene and sanitation practices
Ingredient handling and storage

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