Chef de Partie - Main Kitchen

Organize daily mise en place and ensure readiness for service.

Coordinate with other kitchen sections to ensure smooth kitchen operations.

Minimize food wastage and practice effective portion control.

Ensure proper storage, labeling, and rotation of food items using FIFO principles.

Maintain cleanliness and organization of the assigned work area.

Supervise, train, and guide Commis Chefs and Kitchen Helpers.

Delegate tasks effectively and monitor team performance.

Support the onboarding and development of junior kitchen staff.

Promote teamwork and effective communication within the culinary team.

Ensure compliance with food safety, HACCP, municipality regulations, and company policies.

Maintain high standards of personal hygiene and cleanliness.

Report equipment malfunctions and safety hazards promptly.

Follow all occupational health and safety procedures.

Assist in stock control, inventory checks, and ordering requirements.

Monitor product usage and help maintain food cost targets.

Ensure proper handling of equipment and kitchen assets.

Participate in monthly stock counts as required.