Key Responsibilities Prepare, cook, and present dishes within your specialty section according to established recipes and standards. Ensure all mise en place is completed before service begins. Ensure all food preparation meets the required hygiene and safety standards. Maintain high standards of food quality, portion control, and presentation. Monitor stock levels and assist in ordering ingredients and supplies. Minimise waste and optimise kitchen efficiency. Collaborate with other sections to ensure smooth and efficient kitchen operations. Maintain cleanliness and organisation in your station at all times. Requirements Proven 5 years experience as a Chef de Partie or in a similar role. Excellent knowledge of culinary techniques and kitchen equipment. Culinary qualification or equivalent professional experience. Excellent knowledge of culinary techniques and kitchen equipment. Strong organizational and time management skills. Ability to work under pressure and maintain quality standards. Good communication and teamwork skills. Knowledge of food safety and hygiene regulations.
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