Chef de Partie.

Responsibilities Include:
•Takes full responsibility for the day-to-day management of the assigned section, including mise en place, equipment, stock, and organization.
•Executes service efficiently and to the required standards, maintaining quality, consistency, cleanliness, and readiness throughout the shift and completing a proper handover at the end of service.
•Demonstrates flexibility across the operation, supporting different outlets or sections as required to meet business and service needs.
•Prepares all components for the assigned section in an organized, clean, and time-efficient manner.
•Demonstrates strong knife skills and cooking techniques appropriate to the section and outlet concept.
•Ensures consistent food quality, presentation, and portion control across all services, following approved recipes, specifications, and plating standards.
•Monitors product quality, portion control, and food waste throughout the shift; takes corrective action when needed.
•Maintains clear and effective communication with kitchen leadership and Front of House, proactively addressing issues and supporting a smooth and efficient service.
•Inspects station regularly to ensure no spoiled or substandard items are used or served.
•Cleans work areas continuously during shift; leaves station fully broken down and sanitized before end of shift.
•Maintains organization and cleanliness of shared storage areas (walk-in fridges, dry storage, freezers).
•Follows all HACCP procedures, food safety standards, and sanitation protocols without exception.
•Reports equipment failures and maintenance issues promptly to kitchen leadership.
•Leads by example, motivating and developing junior team members to improve skills and performance.
•Assists with deliveries, stock rotation (FIFO), and inventory checks when required.
•Maintains efficient ticket times during busy service periods to support smooth front-of-house operations.
•Controls food waste and stock rotation, ensuring products are stored, labelled, dated, and used appropriately.
•Supports Food Cost objectives through accurate preparation, consistent portion control, and adherence to established recipes and specifications.
•Maintains professional conduct, discipline, and adherence to company policies and standards at all times.
•Maintains a clean, organized, and safe working environment, ensuring the section meets required hygiene and operational standards

Qualifications:
•Minimum of 2 - 4 years of experience in a professional kitchen, with at least 1 year in a Chef de Partie or similar supervisory role.
•High School or Equivalent
•Culinary certification or equivalent training preferred.
•Proven high-volume à la carte experience in a fast-paced, multi-outlet environment.
•Strong organizational and time management skills, with ability to prioritize during peak service.
•Solid knowledge of cooking methods, flavor profiles, and international cuisines,
•Proficiency in safely operating kitchen equipment and appliances (e.g., grills, ovens, fryers, slicers).
•Strong understanding of food costing, portion control, waste reduction, and inventory management.
•Strong knowledge of food safety, HACCP, and sanitation standards.
•Physically capable of performing all essential duties of the role, including prolonged periods of standing, sitting, walking, bending, and reaching, as well as safely pushing, pulling, and lifting items weighing up to 50 lbs.
•Must be able to work a flexible schedule, including working outside of normal business hours (i.e. evenings, weekends and public holidays, as needed)
•Positive attitude, team-oriented, and committed to continuous learning and improvement.